Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughte...Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.展开更多
The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried...The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried meat） product, produced in the Northern part of Nigeria. 2-3 years old male Camelus dromedarius and White Fulani animals were used for this study, 2 kg of semimembranous muscles from each animal were used, and trimmed of all external fat, connective tissues and bones. Meat samples were cut in sizeable pieces of weight ranges 70-90 grams of 6-8 cm and kept in the refrigerator for 24 hours. Fresh meat cuts were boiled for 20 minutes at 100 ~C, seasoned and oven dried for 3 hours at 170 ~C. This study assessed the proximate composition of fresh and dried meat （Kundi） products and their sensory evaluation in a completely randomized design. The results showed that fresh camel meat had 74.55% and 21.96% significantly （P 〈 0.05） higher in moisture and protein content than 72.69% and 18.96% of fresh beef, while fresh beef had higher （P 〈 0.05） ether extract （6.34%） than fresh camel meat （2.39%）. Laboratory Prepared Beef Kundi （LPBK） had the highest （P 〈 0.05） value in moisture content 35.09% followed by Laboratory Prepared Camel ＇Kundi＇ （LPCK） with 33.21% while Commercial Kundi （CK） had the least. Protein obtained was inversely proportionally to moisture content. Ether extract for LPCK and LPBK were statistically similar （P 〉 0.05） and both were lower （P 〈 0.05） than value obtained for CK. The results obtained for sensory evaluation showed that the panelist rated seasoned Kundi to have the highest significant （P 〈 0.05） valve for tenderness, flavour, colour, juiciness, texture and acceptability with values 6.50, 5.30, 6.50, 6.53, 6.30 and 7.00 respectively. Study showed that dry meat products （Kundi） is of high nutritional qualities, and could be of a great relevance; to food security.展开更多
The carcass traits and organoleptic properties of meat obtained from crossbred weaner rabbits fed cooked rubber seed meal(CRSM)-based diets were investigated.The rabbits were reared in hutches placed under mature rubb...The carcass traits and organoleptic properties of meat obtained from crossbred weaner rabbits fed cooked rubber seed meal(CRSM)-based diets were investigated.The rabbits were reared in hutches placed under mature rubber plantation.A total of 72,8-week old weaner rabbits were randomly allotted,two per cell of 6-celled rabbit hutch,with 6 replicates per diet or treatment in a completely randomized design to 6 CRSM-based diets containing 16%dietary protein.The CRSM was included at 10,20,30,40,and 50%levels in diets 2,3,4,5 and 6 respectively.Diet 1 without CRSM(0%)served as the control.Feed and water were served ad libitum for 10 weeks.The carcass weights of rabbits fed up to 10%CRSM-based diets were similar and significantly higher than that of rabbits on 20%CRSM-based diet(740.30 g)which in turn was higher(p<0.05)than what obtained for those fed 30-50%CRSM-based diets.Other carcass traits varied significantly.The weight of bled and de-furred rabbits(92.77-94.54%),carcass(56.98-60.78%),fore limb(9.72-10.69%),lung(0.66-0.79%),kidney(0.62-0.75%)and the heart(0.26-0.29%)expressed as percentage of live weight were similar(p>0.05)across board.Feeding beyond 30%CRSM-based diets had significant effects on the cooked meat’s juiciness,chewiness and texture.The inclusion of CRSM in rabbit diets had no detrimental effect on the proportion of carcass,limbs and internal organ weights.Meats from rabbits fed CRSM-based diets were well accepted by sensory evaluators but the taste,flavor,juiciness and acceptability decrease with increasing levels of CRSM in the diet.展开更多
文摘Meat and meat products are extremely perishable, so special care and handling must be exercised during slaughtering operation. Moreover, due to its high nutritive value, deterioration set in immediately after slaughtered, therefore it is necessary to preserved meat, using simple techniques. One of such method of preservation is drying method to produced Intermediate Moisture Meat （IMM）. The quality attributes and microbiological status of Kundi, a West African dried meat product （IMM） were studied over three months of storage period by comparing commercial products and laboratory Kundi products. Chemical and minerals composition and microbiological counts were reported. Moisture and water activity results indicated that the experimental Kundi was sufficiently dried to minimize microbial growth. Fat oxidation levels measured by free fatty acids （FFA, %） on extracted fats were unacceptably high for the commercial Kundi （2.64%）, which may be a reflection of the oil used in spraying the products. Processing of Kundi, appears to have relative higher amounts of minerals than fresh meat but their relative solubility were lower. Aflatoxin levels far exceeded established safe limits for commercial samples while laboratory samples fell under the safe limits, resulting from the mould growth in each product, with laboratory samples having lower growth than commercial samples.
文摘The main goal of food security is for individual to be able to obtain adequate and quality food needed at all times, and to utilise the food to meet the body needs. Kundi is a relish Intermediate Moisture Meat （dried meat） product, produced in the Northern part of Nigeria. 2-3 years old male Camelus dromedarius and White Fulani animals were used for this study, 2 kg of semimembranous muscles from each animal were used, and trimmed of all external fat, connective tissues and bones. Meat samples were cut in sizeable pieces of weight ranges 70-90 grams of 6-8 cm and kept in the refrigerator for 24 hours. Fresh meat cuts were boiled for 20 minutes at 100 ~C, seasoned and oven dried for 3 hours at 170 ~C. This study assessed the proximate composition of fresh and dried meat （Kundi） products and their sensory evaluation in a completely randomized design. The results showed that fresh camel meat had 74.55% and 21.96% significantly （P 〈 0.05） higher in moisture and protein content than 72.69% and 18.96% of fresh beef, while fresh beef had higher （P 〈 0.05） ether extract （6.34%） than fresh camel meat （2.39%）. Laboratory Prepared Beef Kundi （LPBK） had the highest （P 〈 0.05） value in moisture content 35.09% followed by Laboratory Prepared Camel ＇Kundi＇ （LPCK） with 33.21% while Commercial Kundi （CK） had the least. Protein obtained was inversely proportionally to moisture content. Ether extract for LPCK and LPBK were statistically similar （P 〉 0.05） and both were lower （P 〈 0.05） than value obtained for CK. The results obtained for sensory evaluation showed that the panelist rated seasoned Kundi to have the highest significant （P 〈 0.05） valve for tenderness, flavour, colour, juiciness, texture and acceptability with values 6.50, 5.30, 6.50, 6.53, 6.30 and 7.00 respectively. Study showed that dry meat products （Kundi） is of high nutritional qualities, and could be of a great relevance; to food security.
文摘The carcass traits and organoleptic properties of meat obtained from crossbred weaner rabbits fed cooked rubber seed meal(CRSM)-based diets were investigated.The rabbits were reared in hutches placed under mature rubber plantation.A total of 72,8-week old weaner rabbits were randomly allotted,two per cell of 6-celled rabbit hutch,with 6 replicates per diet or treatment in a completely randomized design to 6 CRSM-based diets containing 16%dietary protein.The CRSM was included at 10,20,30,40,and 50%levels in diets 2,3,4,5 and 6 respectively.Diet 1 without CRSM(0%)served as the control.Feed and water were served ad libitum for 10 weeks.The carcass weights of rabbits fed up to 10%CRSM-based diets were similar and significantly higher than that of rabbits on 20%CRSM-based diet(740.30 g)which in turn was higher(p<0.05)than what obtained for those fed 30-50%CRSM-based diets.Other carcass traits varied significantly.The weight of bled and de-furred rabbits(92.77-94.54%),carcass(56.98-60.78%),fore limb(9.72-10.69%),lung(0.66-0.79%),kidney(0.62-0.75%)and the heart(0.26-0.29%)expressed as percentage of live weight were similar(p>0.05)across board.Feeding beyond 30%CRSM-based diets had significant effects on the cooked meat’s juiciness,chewiness and texture.The inclusion of CRSM in rabbit diets had no detrimental effect on the proportion of carcass,limbs and internal organ weights.Meats from rabbits fed CRSM-based diets were well accepted by sensory evaluators but the taste,flavor,juiciness and acceptability decrease with increasing levels of CRSM in the diet.
