Effect of breed, chilling duration and processed product on the quality characteristics of mutton

Abstract

An experiment was conducted to evaluate the effect of breed, chilling duration and processed product on the quality characteristics of mutton. A total of nine (9) mature rams of 12 months of age (25 Kg) managed on the same system were used. The animals were kept for 24 hours where only water was provided to clear the gut content before slaughter. The experiment was carried out in a factorial arrangement (3 x 3 x 3) of a completely randomized design consisting of three breeds of sheep (Balami, Uda and Yankasa), three chilling durations (0, 24 and 48 hours) and three processed products (Balangu, Tsire and Tukunya). The result revealed that there was no significant (P>0.05) effect of breed on proximate composition of fresh mutton. There was significant (P<0.05) effect of processed product on the proximate composition of mutton. Moisture content was higher in Balangu (54.93 %), followed by Tukunya (51.74 %) and lower in Tsire (41.00 %). Crude protein content was higher in Balangu (33.83 %), followed by Tukunya (29.63 %) which was at par wih Tsire (29.51 %). Ash content was higher in Tsire (6.61 %), followed by Balangu (5.71 %) and lower in Tukunya (3.69 %). Significant (P<0.05) chilling duration effect was obtained for bacteria count which was higher at 0 hours (2.25 x 103 cfu/g) chilling, followed by 24 hours (1.86 x 103 cfu/g) chilling. The same trend was observed for coliform count in which higher value was obtained at 0 hours (4.49 x 102 cfu/g) chilling, followed by 24 hours (3.04 x 102 cfu/g) chilling and 48 hours (2.93 x 102 cfu/g) chilling. Sensory properties of mutton from different breed differed significantly (P<0.05) among processed products. The overall accepatability indicates that Tsire (7.60) product was more acceptable, followed by Tukunya (7.20) product while Balangu (6.86) product was less acceptable. The microbial count obtained from the study was within the acceptable range (< 3.5 log HACCP 2002). It can be concluded that processed meat products (Tsire, Balangu and Tukunya) obtained from different breeds of Nigerian sheep (Balami, Uda and Yankasa) were not homogenous in their proximate composition. It is therefore recommended that fresh mutton should be chilled for 24 to 48 hours with little or no bacteria while fresh meat from the three breed of sheep (Balami, Uda and Yankasa) can be chilled for 24 to 48 hours with little or no bacteria and can be processed into different products (Tsire, Balangu and Tukunya).

Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods

“…This report is in line with the report of Jayathilakan et al [27]. The TBC obtained in this study for Ouda (6.13) falls below the report of Salihu et al [28] who reported 8.90 TBC. Meanwhile, the TBC for Balami in this study (7.35) is higher than what was reported (4.60) by the same author.…”

“…Meanwhile, the TBC for Balami in this study (7.35) is higher than what was reported (4.60) by the same author. Although, higher TCC were reported for Ouda (7.91) and Balami (8.03) than what was reported by Salihu et al [28] for Ouda (3.46) and Balami (1.10). All these are still within the acceptable range for human consumption.…”

Breeds vs Post-mortem Dressing Methods on Meat Quality and Microbial Assay of Mutton

“…The influence of breed that is reported significant (p<0.05) on the organoleptic properties in Table 3 is in accordance with Salihu et al, [47] who reported significant (p<0.05) of breed effect on all sensory properties and also with what Prache et al [48] reported in his review that breed has effect, however low on the sensory properties of meat. Meat colour hold the most impacting criterion in the purchase decision, through its intensity or instability or alteration, and it remains the major visual parameter used by consumers [48,49].…”

“…The colour of fresh meat is however shaped by its myoglobin content and its pH. Salihu et al [47] reported that Balami strain was rated significantly highest (p<0.05) for all organoleptic properties, which this study also corroborated with except for tenderness that was rated (p<0.05) moderately significant. Scalding, singeing and skinning had significant (p<0.05) effect on the colour and not on the tenderness (p>0.05), this supported the study of Adeniji et al, [2] who reported significant and nondifferences for colour and tenderness respectively.…”

“…Raw meats will spoil within hours or days and the spoilage is typically caused by the post-slaughter handling methods, unavoidable infection, decomposition by bacteria and fungi borne by the animal itself [4,53]. However, Salihu et al, [47] reported a decreasing trend of Total bacteria count (TBC) of chilled mutton from 0hrs to 48hrs (2days) while in this report the TBC trend at storage time followed an increasing pattern as the number of hours of storage increased from 0hr to 13 weeks under chilled condition. Again, the lowest significant value (p<0.05) of Total bacteria count (TBC) observed for West African Dwarf at 0day of storage might probably be due to only the handling effect at the time of slaughtering and processing because as the storage days progressed, the TBC appeared to be the most significant of all the three strain assessed for TBC, however the opposite was experienced for Balami strain of mutton subjected to same storage temperature while its initial TBC was seemly moderate and apparently it maintained the lowest significant values (p<0.05) throughout the storage days.…”