Effect of Delayed Chilling Regimes on the Physicochemical Microbiological and Sensory Properties of Beef from N’dama Cattle

Abstract

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.

Quality and acceptability evaluation of soy-cheese (Tofu) enhanced with meat

“…The pH was lower (5.20) p<0.05 in chicken Tofu (T 4 ) and similar to those with beef (5.44) T 1 , mutton (5.48) T 2 , and chevon (5.44) T 3 than Tofu without meat sample T 0 with 6.50 value of pH. The spoilage of Tofu with meat samples would not be much as that of Tofu without meat sample due to the fact that the pH was high in consonance with high moisture content which could attract contamination and spoilage by microorganisms as reported by Apata et al (2018). There were significant differences (p <0.05) in the sensorial properties of Tofu enhanced with different types of meat as shown on Table 4.…”

“…The physical properties of meat Tofu (cooking loss yield, thermal shortening and WHC) were determined following the procedures described by Apata et al (2018).…”

Prioritization of zoonotic diseases of public health significance in Nigeria using the one-health approach

“…Despite these valuable contributions, the livestock sub-sector is neglected and therefore prone to myriad of problems, one of which is weak veterinary care and support system, thus, creating huge opportunities for several livestock diseases, including those of zoonotic importance, to thrive and spread. This becomes more pronounced because livestock farming is mainly subsistence [ 14 ]. Most households have close contact with domestic animals and are unaware of the public health implications of zoonotic diseases [ 15 , 16 ].…”