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

Authors:

E.S Apata ,

Olabisi Onabanjo University, Ayetoro Campus, NG
About E.S
Meat Science Laboratory; Department of Animal Production,
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O.O Eniolorunda,

Management University of Ibadan, NG
About O.O
Department of Wildlife and Ecotourism
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O.C Apata,

Olabisi Onabanjo University, Ayetoro Campus, NG
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O.E. Kokumo,

Olabisi Onabanjo University, Ayetoro Campus, NG
About O.E.
Meat Science Laboratory; Department of Animal Production, Olabisi Onabanjo University, Ayetoro Campus P.M.B 0012 Ayetoro Ogun State, Nigeria.
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M.T. Olugbemi

Olabisi Onabanjo University, Ayetoro Campus, NG
About M.T.
Department of Home Science and Hospitality Management, Olabisi Onabanjo University, Ayetoro Campus P.M.B 0012 Ayetoro Ogun State, Nigeria.
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Abstract

Purpose : This study was carried out to investigate the effect 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 significant differences 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, flavor, 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.
How to Cite: Apata, E.S., Eniolorunda, O.O., Apata, O.C., Kokumo, O.E. and Olugbemi, M.T., 2018. Effect of Delayed Chilling Regimes on the Physicochemical Microbiological and Sensory Properties of Beef from N’dama Cattle. Journal of Agricultural Sciences – Sri Lanka, 13(3), pp.247–253. DOI: http://doi.org/10.4038/jas.v13i3.8398
Published on 30 Aug 2018.
Peer Reviewed

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