Yield and organoleptic characteristics of Suya (an intermediate moisture meat) prepared from three

High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat) available and affordable to the common manthereby increasing their animal protein intake, this experiment therefore become imperative. Meat from the semimembranosus (SM), biceps femoris (BF) and psoas major (PM) muscles were used for thestudy. The muscles were carefully excised and trimmed of all visible connective tissue. The meat was sliced into thin sheet of 0.15 – 0.30 cm thick and between 5 – 9 cm long. The experiment comprised ofthree treatments in a completely randomized design. A total of 30 sticks of suya were prepared from each muscle-type. The percent cooking loss was highest (P 0.05). SM gave the highest (P < 0.05) values for tenderness, juiciness and overall acceptability. Suya can be produced from other muscles than the traditional SM muscle without compromising quality

Safety of street vended meat products - chicken and beef suya

Suya chicken (A) and beef (B) samples classified according to state: TA1 B1- raw; TA2 B2 - spiced; TA3 B3 - spiced and roasted; TA4 B4 - left over, unheated, spiced and roasted suya of the following day, TA5 B5- leftover, heated, spiced and roasted suya of the following day, were collected from three locations in Ibadan metropolis, to identify the specific microorganisms in street vended chicken and beef suya and measure the microbial count at each stage of handling from the raw state to marketing and consumption. The plate count of Escherichia coli in raw chicken (108/g) and beef suya (107/g) dropped to 106 and 103/g, respectively after processing from the University staff suya spot. In the Sabo area suyaspot samples, E. coli counts were observed in processed chicken suya (104/g), before and after heating the second day (107 and 105/g, respectively). However, neither E. coli nor Salmonella nor Shigella sp.was isolated from both types of &#8220;suya&#8221; samples from the General gas area. On the whole, E. coli counts were highest in spiced beef (3.3 x 107/g) and chicken suya (3.4 x 105/g) before roasting, whilst secondday after heating gave E. coli counts of 3.3 x 106/g. Staphylococcus aureus was isolated from chicken suya (105 and 105/g and beef suya (102/g) before and after heating the following day from the University Staff Club suya spot. S. aureus was also isolated from raw, spiced, before and after heating the second day beef suya samples from Sabo. It was again isolated from the General gas area processed chicken suya (103/g), the second day before (102/g) and after heating (104/g). On the whole, S. aureus counts the second day after heating produced in beef suya 3.3 x 103/g. Shigella, Salmonella and Klebseilla sp. were not isolated from the University of Ibadan staff club suya. The situation differed from that of Sabo. Klebseilla sp. counts of 106 and 107/g from raw and spiced chicken suya dropped to zero after processing and before and after heating the second day. Beef suya microbial counts showed a high prevalence of Klebseilla sp. in raw beef suya (107/g), but then dropped after spicing and processing. It was however observed in beef &#8220;suya&#8221; the second day before and after heating (106 and 105/g, respectively). Neither Salmonella nor Shigella was isolated from both types of suya. Generally, the results showed that Klebsiella sp. had the highest count of 6.7 x 105/g in raw chicken suya samples. It was observed that microbial counts of chicken and beef suya were at levels that pose health implications for consumers

ANTIMICROBIAL ACTIVITY OF OCIMUM GRATISSIMUM EXTRACT ON SUYA (AN INTERMEDIATE MOISTURE MEAT) IN NIGERIA

ABSTRACT Matured leaves of Ocimum gratissimum were harvested and the extracts used to cure Suya (an intermediate moisture meat). O. gratissimum leaves were collected from Oyo state south west region of Nigeria, rinsed in distilled water and squeezed to extract the fluid. The meat used was Semi membranosus muscle from beef carcass, which was trimmed of all visible fat and connective tissues. The meat cut was sliced into sheets of 0.18cm-0.35cm thick and lengths of between 5.0cm-7.1cm. The study comprised five treatments with 10 replicates each in a completely randomized design. Treatment A (TA) served as the control (Suya without O. gratissimum extract(OGE), while treatment B (TB),treatment C (TC), treatment D (TD) and treatment E (TE) were Suya soaked in OGE for ½ hr, 1hr, l½ hrs and 2 hrs, respectively, before coating with Suya ingredients. A total of 50 sticks of Suya weighing from 38.10 -59.30 grams of sliced meat per stick were prepared for each treatment. The meat on sticks was properly coated with Suya ingredients and arranged around glowing embers of charcoal. The morphological and biochemical characterization of aerobic bacteria, coliform and lactic acid isolates from the five treatments was carried out. At Day 0, isolates from samples of the five treatments include: Aerobic species of Pseudomonas, Bacillus, Micrococcus, and Flavobacterium species. Three Coliform species isolated were: Proteus, Aeromonas and Enterobacter species. The four Lactic acid bacteria isolated were Pediococcus, Streptococcus, Lactobacillus species and Enterococcus feacalis. The bacterial count on Suya meat soaked in OGE at different curing times of ½ hr, 1hr, 1½ hrs and 2hrs differed. The aerobic counts (0.001x10 5 -2.2x10 5 ) were relatively low at the third and fifth days for TC, TD, and TE while for Lactic acid bacteria, the count reduced from 3.0x10 5 in TA to 0.2x10 5 in TE. Coliform counts of 6.0x10 5 and 7.0x10 5 recorded at day 7 for TA and TB were exceptionally high. O. gratissimum extract, used as a curing agent in suya production significantly reduced the aerobic count of treated meat, thus enhancing the keeping quality of the products

Qualitative evaluation of Kilishi prepared from beef and pork

Kilishi is an intermediate moisture meat product of the tropics, prepared from sun-dried lean beef infused with spices and defatted groundnut paste (DGP). This study evaluates the quality traits in Kilishi prepared from beef and pork. The proximate composition and the organoleptic characteristics of Kilishi from beef and pork were studied in a completely randomized design. The effect of three differentpackaging materials [polyvinyl chloride (PVC), aluminium foil (ALF) and plastic container (PC)] on microbial isolates of both Kilishi after 36 week storage at room temperatures were also evaluated. Theresult revealed that Kilishi from beef and pork differed significantly (P > 0.05) in colour and juiciness. Kilishi from pork gave higher (P 0.05) for moisture, protein and fat while Kilishi from beef gave ahigher ash value (P < 0.05) of 8.78 ± 0.13 than Kilishi from pork (6.96 ± 0.24). The ash and protein content of Kilishi were more than those of dried raw meat samples. However, Kilishi from beef and porkgave lower moisture values of 10.00 ± 0.15 and 9.92 ± 0.22% as against 35.85 ± 0.24 and 46.51 ± 0.30% for dried raw beef and pork respectively. In the packaging experiment, five bacteria species wereidentified. Bacillus spp. constituted the highest while Staphylococcus spp. and Proteus spp. were the least. The foil packaged products gave the highest microbial load

PERFORMANCE OF WEST AFRICAN DWARF GOATS FED A COMBINATION OF AQUATIC FERN, NEPHROLEPIS BISERRATA- SCHOTT AND CASSAVA WASTE RATION

Sixteen unbred female WAD goats between ages of 12-18 months with an average weight of 9.9560.28kg were randomly alloted to four dietary treatments which comprised 50:50 Guinea grass: Aquatic fern (control) and 25:75, 50:50 and 75:25% aquatic fern: cassava for treatments 2, 3 and 4 respectively. The study lasted for 105 days during which feed intake, weight gain and nutrient digestibility were monitored using complete randomized design. Live weight gain was highest in the control while diets with 25 and 50% aquatic fern gave similar (p>0.05) values. The least gain was however recorded from the diet with 75% aquatic fern inclusion. The dry matter intake (g/kgw0.75) followed a similar trend as reported for the live weight change while the feed intake as percent body weight ranged from 2.14 + 0.06 to 3.61 + 0.05. The feed conversion ratio was poorest in treatment that contained 75% aquatic fern while the best was from the control diet. The performance of the goats in terms of live weight change, DMI (g/kgw0.75) and feed intake as percent of body weight reduced as the level of the aquatic fern in the diet increased. The nutrient digestibility also decreased as the aquatic fern levels in the diet increased except for crude fibre digestibility that was not affected (p>0.05) while the ash digestibility increased with increase in the aquatic fern levels in the diet. Key words: Goats, performance, Aquatic fern, cassava waste and weight gain African Journal of Livestock Extension Vol.3 2004: 1-

Growth performance, carcass characteristics and meat quality of West African dwarf rams fed diets supplemented with water-washed neem fruit and/or yeast

This study was conducted to determine the growth performance, carcass characteristics and meat quality of rams fed diets containing water-washed neem (Azadirachta indica) fruits with or without baker’s yeast (Saccharomyces cerevisiae) supplementation. Twelve West African Dwarf (WAD) rams (19.88±3.37kg) were assigned to one of three dietary groups with 4 animals per group in a complete randomized design. Each group received a total mixed ration with one of the following: YS: (5.0g of yeast per animal per day); NF: (5.0% water-washed neem fruit inclusion in the diet) and YS/NF: (5.0% water-washed neem fruit inclusion in the diet and 5.0g of yeast per animal per day). The animals were fed at 5% of their body weight. At the end of the 56 days feeding trial, three animals per treatment were slaughtered after being starved for 16 hours and evaluated for carcass characteristics and meat quality. Average daily weight gain, average daily feed intake and feed efficiency were significantly (P&lt;0.05) higher in YS/NF compared to other treatments. Ribeye area was higher (P&lt;0.05) in NF than YS. The dressing percentage, percentage of neck, brisket, leg and meat were not significantly (P&gt;0.05) affected by the treatments. Water-washed neem fruits significantly (P&lt;0.05) increased the percentage of flank and rack. The proportion of bone was similar in YS and YS/NF but significantly (P&lt;0.05) higher than NF. Meat-bone ratio was similar in YS and YS/NF but significantly (P&lt;0.05) lower than NF. Significant (P&lt;0.05) reduction was observed in the proportion of fat. No significant (P&gt;0.05) difference was observed in the proportion of meat in all the treatments. There were no significant (P&lt;0.05) differences in meat marbling, cold loss and thermal shortening across the treatments except thermal loss which was lowest in NF. Cold shortening was similar in NF and YS/NF but higher (P&lt;0.05) than YS. Water holding capacity was similar in YS and YS/NF but higher than NF. NF, though similar to YS was on the overall more acceptable (P&lt;0.05) than YS/NF. The treatments did not significantly (P&gt;0.05) affect the DM, CP and ash content of the meat. However, ether extract and cholesterol components were similar in NF and YS/NF but significantly lower (P&lt;0.05) than YS. These results showed that the inclusion of water-washed neem fruit and baker’s yeast in the diet of WAD rams impacted positively on growth performance, carcass characteristics and meat quality of rams without any negative effect except for low water holding capacity which may influence the type of meat product such meat can be used for.Key words: Yeast, water-washed neem fruit, performance, carcass characteristics, meat qualities, West African Dwarf ram

Effects of four different additives on organoleptic characteristics of Red Sokoto and West African Dwarf buck meat

No Abstract JOAFSS Vol. 4 (1) 2006: pp.175-18

VALUATION OF THE EFFECTS OF VARIATION IN INGREDIENT COMPOSITION ON THE EATING QUALITIES OF SUYA

The semimembranous muscle from singed beef carcass was trimmed of all visible bones and connective tissue. The meat was sliced into thin sheet of 0.15 – 0.3cm thick and between 5.0 – 9.0 cm long. The experiment comprised of five treatments. Treatment one (T1) In served as the control, with all ingredients present while ginger, red pepper, curry and white pepper were absent in T2, T3, T4 and T5 respectively. A total of 30 sticks of suya with an average weight of 34.92 + 5.03gram of meat per stick were prepared for each treatment. The stick meat was properly coated with each respective ingredient mixture. The coated stick meat was roasted on a glowing, smokeless fire for 30 minutes with regular turning of the product. The result of the study showed that the least product yield was recorded where the percent loss was highest (

Assessment of Antibiotic Usage in Some Selected Livestock Farms in Oyo State, Southwest, Nigeria.

A survey to assess the use of antibiotics was conducted in 120 livestock farms across the 4 agricultural zones of Oyo state, Nigeria. Data were collected through the use of structured questionnaires on respondents characteristics; educational status, usage, adherence to prescription and withdrawal periods and were analyzed through descriptive statistical tools. The results showed that 70.8% were male, with the highest age group in 31-40yrs. About 70.88% showed they have attended higher Institution with more of the farmers involved in poultry production. Only one respondent claim not to use antibiotics in his farm in the entire state and was excluded in other questions. Preventive use of antibiotics was 39.5% with oral route of administration as 40.3% as claimed by the farmers. About 97.5% and 93.1% claimed to read and administered the various antibiotics based on the instruction label respectively, while only 71.3% strictly adhere to it but the remaining 28.7% did not strictly adhere to it. Moreover, 85.4% of the farmers got to know about the expiry date through the manual label. Almost all the farmers (91.6%) were aware of the withdrawal periods but only 54.10% were always conscious of it. Only few (16.8%) of the farmers called the professionals to administer the drugs while majority of them (63.9%) administered it by themselves and others used their attendants or fellow farmers. However, the farmers in this state (92.5%) found the antibiotics used as either effective or highly effective. The abuse of these drugs cannot be ruled out therefore given the room for drug residue in meat from the state.Keywords: Antibiotics, preventive, therapeutic, growth promoters, route of administration, withdrawal periods