Purpose : This study was carried out to investigate the eff ect of delayed chilling regimes on quality of beef from N'dama cattle due to non-availability or epileptic supply of electricity, as well as non provision of chilling facilities at the slaughter house at Ayetoro town in Ogun State, Nigeria.Research Method : Three kilogrames of beef (thigh cut) of freshly slaughtered N'dama bull cattle was purchased and subdivided into six parts of 500g, each portion represented a chilling regime or treatment in a randomized experiment as follows: T0 = Immediate (Control), T1 = Chilling after 2hours delay, T2 = chilling after 4hours delay, T3 = chilling after 6hours delay, T4 = chilling after 8hours delay, T5 = chilling after 10hours delay and were chilled at 40C for 24 hours in a refrigerator and were removed for physical, chemical, microbiological and sensory quality analysis at p < 0.05. Findings :The result showed that there were signifi cant diff erences in the physical, chemical, microbiological as well as sensory characteristics of the meat irrespective of the chilling regime. Meat colour, water holding capacity, cooking yield, fat, ash, fl avor, tenderness, juiciness, texture and over all acceptability of the meat decreased (p < 0.05) as the delayed in time increased after 4hours.Research Limitation : This study was limited to the use of beef from N'dama bull cattle at Ayetoro, the headquarters of Yewa North Local Government Area in Ogun State, Nigeria. This was due to the fact that N'dama bull cattle are very common and often slaughter at this point.Originality/value : It was recommended based on the results from this study that beef from N'dama bull cattle should be chilled for 4 hours after slaughter otherwise its quality will deplete which might render the meat to be unacceptable to the consumers.

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Sausage is a meat product that is prepared by combining different meat types that are commuted and seasoned with various spices and additives which include sodium erythorbate and nitrate. The main objective of this study was to evaluate the effect of replacing both sodium erythorbate and nitrate with three Nigerian indigenous spcies, Parkia biglobosa, Piper guineense and Monodora myristica, each of the spice constituted a treatment, while the control was a Frankfurter sausage with both sodium erythorbate and nitrate thus: T0 = FF (control) T1 = PB, T2 = PG and T3 =MM each contained 10% of the spices. The sausages samples were analyzed for physical, chemical, minerals and vitamins, microbiological and sensorial properties in a completely randomized design experiment and the significant means separated at p<0.05. Treatment 3 furnished highest yield, protein, mineral and vitamins, fiber, lowest microbial load, but highest eating properties and acceptability. It might be expressed from this study that indigenous spices are potential substitutes for sodium erythorbate and nitrate salts in sausage manufacture. From this study, it can be concluded that Monodora myristica can be used effective to replace the two salts in sausage to guarantee the quality and acceptability of the final product by consumers.

This study was conducted to investigate the effects of post-mortem dressing methods and freezing preservation on the physical characteristics of chevon. Twenty-seven Red-Sokoto male goats between 10 and 12 months of age weighing 18–20 kg were purchased, stabilized and slaughtered. The carcasses were randomly allotted to three post-mortem dressing procedures (scalding, skinning and singeing) and meat from thigh cuts was frozen for 0, 7, 14 and 21 days. Meat samples were excised each day after thawing for physical analysis and data collected were subjected to analysis of variance (ANOVA) in a completely randomized design experiment with 3x4 factorial arrangement. The significant means were separated with the Duncan multiple range test at p<0.05. The results showed that the post-mortem dressing methods and freezing affected Red-Sokoto chevon significantly with the singeing method exerting the highest detrimental effects on physical attributes of meat with the exception of color, yield and pH, while the skinning method exerted the least detrimental effects. Also, cold, cooking and drip losses as well as thermal shortening, cold shortening and pH values increased between the 14th and 21st day, while color, yield, water holding capacity, texture and shear force values decreased across the three treatments during freezing periods. The effects were more significant in singed and scalded meat than in skinned chevon. It was recommended, therefore, that skinning method be encouraged if meat from Red-sokoto male goats is to be frozen and the period of freezing be limited to 14 days for wholesome meat.