DEPARTMENT OF ANIMAL SCIENCE
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Item Evaluation of the effects of various additives on the acceptability of kilishi(Animal Science Association of Nigeria, 2003-12) Omojola, A. B.; Isah, O. A.; Adewumi, M. K.; Ogunsola, O. O.; Attah, S.The semitendinosus muscle of hot de-boned beef was trimmed of all visible fats, bones and connective tissue. The cleaned muscle was weighed and sliced into thin sheet of 0.17-0.20cm thick and between 60-80cm long. The sliced meat was infused with locally available spice, condiments and other materials such as salt, sugar, maggi seasoning, peanut paste and water. The local spices and condiments used include; onion, alligator pepper, cloves, chillies, ginger, 'gyadar miya’ (Hausa name), black pepper and spice mixture containing locust bean, groundnut powder and other seasoning. The experiment comprised of six(6) treatments. Treatment one (Tl), served as the control with all ingredients present while ginger, alligator pepper cloves, gyadamiya and black pepper were absent in T2 T3 T4 Ts and T6 respectively. The result of the taste panelist showed that in terms of flavour, the Kilishi where alligator pepper was absent was most preferred. The result also showed that one or two of the spices could replace each other without any marked deference in flavour, juiciness, pungency, tenderness and overall acceptability.Item Qualitative evaluation of kilishi prepared from beef and pork(Academic Journals, 2008-06) Ogunsola, O. O.; Omojola, A. B.Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three different packaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. The result revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P < 0.05) values of 3.70 ± 0.32 and 3.93 ± 0.21 as against values of 2.33 ± 0.22 and 2.93 ± 0.30 for Kilishi from beef in respect to colour and juiciness, respectively. Kilishi from beef and pork had similar values (P > 0.05) for moisture, protein and fat while Kilishi from beef gave a higher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and pork gave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species were identified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load.Item Processing characteristics and micro-structural evaluation of kilishi under different processing methods(Department of Animal Science, University of Ibadan, Ibadan, Nigeria, 2006) Olusola, O. O.Kilishi processing is time consuming, rigorous and location specific — the focus of this study was therefore to assess if the effects of using a mechanical slicer (rather than hand slicing) and oven drying (instead of sun drying) would significantly affect the product yield of Kilishi. Two kilogram each of choice trimmed beef was used in two replicates of four treatments in a completely randomized design. Treatments A, B, C, and D represents hand sliced, sun dried samples; mechanically sliced, sun dried samples; hand sliced, oven dried samples and mechanically sliced oven dried samples respectively. Meat used were chilled overnight and processed the following morning. The histological characteristics of muscle tissue used for Kilishi production as affected by drying were studied. For slice thickness, there were no significant differences between the mechanically sliced and hand sliced, sun dried products, but the oven dried products were significantly different (P<0.05). It was observed that the mechanical slicing and oven drying gave the highest yield of 65.21 %, compared to 58.66% yield from the traditional processing method. Light microscopy showed that both intracellular and extra cellular components were affected by the conditions of processing. Mechanical slicing and oven drying in Kilishi production holds an economic advantage to producers who desire higher product yield and a safer product from oven drying for consumers who relish the snack.Item Quality variation of kilishi from different locations in Nigeria(Animal Science Association of Nigeria, 2006-12) Olusola, O. O.Kilishi is an intermediate moisture meat that has a suitable concentration of dissolved solids that binds the moisture in it sufficiently to inhibit the growth of spoilage organisms. Samples of kilishi were collected from three different locations [Abuja (FCT), Kaduna (Kaduna state) and Ibadan (Oyo state)], a fourth sample was prepared in the laboratory to serve as control in a completely randomized design. Samples were packaged in three different media viz; aluminum foil (AF), transparent polyvinyl chloride bags (PVC) and transparent plastic containers with lids (PC). 100g of kilishi samples was packaged into each medium and left at ambient temperature (30-38°). The least moisture content of 6.98±0.65% was observed in the control, which differed significantly (P<0.05) from moisture contents of other samples. No difference (P>0.05) was observed for moisture between kilishi from Abuja and Kaduna. The mean crude protein content varied from 47.98±1.74 to 59.32±0.36%. All values reported differed significantly (P<0.05) from one another. For ether extract, the least value was I4.90±0.87%, while the highest was 15.75±0.36%. The PVC packaging contained the lowest microbial load of 3.18±0.01cfu/g for Kaduna kilishi at the onset of storage followed closely by the Ibadan kilishi. Three bacteria spp were isolated from the kilishi samples from the different locations. The isolates were identified as Bacillus subtilis, Bacillus pumilus, and Staphylococcus spp.