Effects of age/weight and castration on fatty acids composition in pork fat and the qualities of pork and pork fat in meishn x large white pigs.

This study investigates the effects of age/weight and castration on the fatty acid composition and the qualities of pork and pork fat. Thirty hybrid male pigs (50% Meishan x 50% Large White) were used. Fifteen were castrated within the first two days of age and the other fifteen remained entire. At 12 weeks of age, the pigs were divided into three groups, each consisting of five castrates and five boars. Animals were fed a basic standard commercial pelleted diet for 30,60 or 90 days and then slaughtered, so that the actual age of the pigs at slaughter was 114, 144 and 174 days respectively. Parameters considered for carcass quality were carcass weight, initial pH (pH45) and ultimate (final) pH (pHu), and P2 backfat thickness. For pork and pork fat qualities, the following parameters were considered: backfat firmness, slip point, sensory attributes and adipose tissue fatty acid composition

Cowpea (Vigna unguiculata) as filler in coarse-smoked beef sausages

Whole or dehulled cowpea (Vigna unguiculata) flour, as filler in coarse-smoked beef sausage preparation, was used to determine inclusion level and production cost. Whole and dehulled cowpea flour (WCF and DCF) were incorporated into the sausages at 5 and 7 per cent levels and designated as 5% WCFS, 7% WCFS, 5% DCFS and 7% DCFS and compared with the control product (whole beef sausage, WBS). The results of the sensory evaluation of the cooked sausage by 20 panelists were statistically analysed. There was significant difference (P0.05) entre le produit témoin et les produits de la farine du dolique. On a découvert que les produits du dolique étaient plus acceptables (

The Use of Solar Dried Yam in Comminuted Meat Products

A study was conducted to evaluate the feasibility of using Solar Dried Yam (SODY) for the replacement of some amount of meat in comminuted meat products. Yam used was Dioscorea rotundata and meat selected from the trimmings of the belly side, neck, shoulder and thigh of a bull and pork carcasses. Four (4) different emulsion-type sausages containing 5%, 10%, 15% and 20% Solar Dried Yam, in addition to control (no yam included) were used as treatments. Fats, carbohydrates, moisture and crude protein contents were measured. A 12-member taste panel sensorily assessed the product based on taste to determine of any difference between control and yam-containing product. The triangle test (BS 5929, 1984) was used. Protein content significantly decreased (P<0.05) as level of solar dried yam increases in the product. Including solar dried yam in comminuted meat products led to a high retention of moisture and consequently high cooking yield, as indicated by a relatively low cooking loss (8%) compare to that of the control sample (9%). Moisture content increased significantly (P <0.05) from about 17% in the control sample and 26-41% as the level of solar dried yam increased in the product. The panel were not able to detect any difference in taste in the product containing 5% solar dried yam, however, there was easy detection in differences in tastes of products containing 10-20% of yam. 420,000 cedis (US$185) was saved on the cost of producing 1 tonne of the product at 5% level of solar dried yam in comminuted meat product. It was therefore concluded that 5% level solar dried yam could conveniently be used in the replacement of fat in comminuted meat products with significantly no effect on taste of the product

Effects Of Age/Weight And Castration On Fatty Acidscomposition In Pork Fat And Thequalities Of Pork And Pork Fat In Meishan X Large White Pigs

This study investigates the effects of age/weight and castration on the fatty acid composition and the qualities of pork and pork fat. Thirty hybrid male pigs (50% Meishan x 50% Large White) were used. Fifteen were castrated within the first two days of age and the other fifteen remained entire. At 12 weeks of age, the pigs were divided into three groups, each consisting of five castrates and five boars. Animals were fed a basic standard commercial pelleted diet for 30,60 or 90 days and then slaughtered, so that the actual age of the pigs at slaughter was 114, 144 and 174 days respectively. Parameters considered for carcass quality were carcass weight, initial pH (pH45) and ultimate (final) pH (pHu), and P2 backfat thickness. For pork and pork fat qualities, the following parameters were considered: backfat firmness, slip point, sensory attributes and adipose tissue fatty acid composition. Increasing age/weight significantly increased carcass weight and P2 backfat thickness (P<0.01) and had a greater influence on tenderness and juiciness than sex (P<0.001). Fat firmness and slip point increased significantly with increasing age/weight from 30 to 90 days (P<0.001). Increasing age/weight resulted in increased concentrations of Stearic, (C18:0) and total saturated fatty acids (SFA) (P<0.01) but significantly lowered the concentrations of linoleic acid (18:2), linolenic (18:3) and total polyunsaturated fatty acids (PUFA) (P< 0.001). Castration increased total lipid by 9.8g (P<0.01), made backfat firmer from 60 to 90 days (P<0.05), but significantly lowered abnormal odour in lean muscle (P< 0.001) and the concentration of polyunsaturated fatty acids (P<0.01). The nutritional quality index of backfat declined significantly with increasing age (P<0.01) and also in castrates than boars (P<0.05). Backfat thickness, slip point and fat firmness/hardness had good positive correlations with the major SFA (C16:0 and C18:0), C18:0/C18:2 ratio, total lipid and total SFA, but good negative correlations with thePUFAs. Both boars and castrates can produce quality pork and pork fat if they are slaughtered at suitable ages before the boars attain the threshold level for boar taint and before the castrates become excessively fat such that their meat may not appeal to health conscious consumers

The Effect Of Cowpea ( Vigna Unguiculata ) Flour As An Extender On The Physico-Chemical Properties Of Beef And Ham Burgers

This study was conducted in search of meat extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea ( Vigna unguiculata ) variety was steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation of the products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef and hamburgers up to 10% on weight basis

Constraints to Guinea fowl production in northern Ghana: A case study of the Damongo area

A study was conducted in the Damongo area to identify major constraints to Guinea fowl production. The survey involved 35 farmers chosen randomly from Damongo and four other villages within 5 km radius of Damongo. All the farmers (100 %) indicated that high keet mortality, difficulty in sexing, and absence of a source of quality day-old keets were the main constraints. The other problems identified were lack of information about nutrient requirements of the local Guinea fowl, loss of birds and eggs through picking by predators, worm infestation, and taming of birds. The farmers indicated that Guinea fowl production is lucrative because there is a high demand for the meat and eggs. Contraintes à l' élevage de pintade au nord du Ghana: Une étude de cas de la zone de Damango Résumé Une étude s'est déroulée dans la zone de Damango pour identifier les contraintes majeures envisagées dans l'élevage de pintade. L'enquête comprennait 35 éleveurs choisis au hasard de Damango et quatre autres villages dans un rayon de cinq kilomètres de Damango. Tous les éleveurs (100 %) indiquaient que la mortalité de pintadeau élevé, la difficulté de la détermination de sexe et l' absence d'une source de pintadeau d' un jour de qualité sont les contraintes majeures. D'autres problèmes identifiés sont: le manque d' information des besoins nutritifs de la pintade locale, la perte des volailles et des œufs à travers la prise par les prédateurs, l'infestation de ver, et l'apprivoisement des volailles. Les éleveurs indiquaient que l'élevage de pintade est rentable parce qu'il y a une haute demande pour la viande et les œufs à la fois. Ghana Jnl agric. Sci. Vol.33(2) 2004: 153-15

Carcass Characteristics Of Tropical Beef Cattle Breeds (West African Shorthorn, Sanga And Zebu) In Ghana

In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities as a major source of employment and wealth creation for mostly traditional butchers. Though there is an ever changing meat processing standard internationally, butchers in Ghana on the other hand are still holding tight to their old practices and customs. Live animals are bought based on visual assessment and not by weight. Some of the butchers sell their products without weighing. There are no suitable weighing scales to determine live and carcass weights. This preliminary study was conducted using 35 animals to provide a means of a more accurate estimation of live and carcass weights of three tropical cattle beef cattle; the Zebu (Plate1), the humpless West African shorthorn (WASH) (Plate2) and the Sanga (Ghana Sanga), a crossbreed between WASH and Zebu (Plate3). Their live and carcasses weights and the weights of their major carcass components and offal were used to provide information on their carcass characteristics. The carcass components used were: empty carcass, fore-and hind-quarters and filet, internal offal (heart, liver, lungs, spleen, kidney and the rumen) and external offal (head, tail, legs and skin). In terms of live weight, the Zebu was significantly (P< 0.001) heavier (309 Kg), than the Sanga (202 Kg) and the WASH (162Kg). Consequently, the zebu had a heavier (P< 0.001) carcass weight (156kg) than the Sanga (93kg) whilst the WASH had the least carcass weight (73kg) (P< 0.001). All the major carcass components of the Zebu were significantly (P< 0.001) heavier than that in the Sanga and the WASH. Correlations on all the three breeds demonstrate high positive relationships between carcass components and the live and carcass weights. In all the three breeds, the fore-quarters constituted higher percentages (average 53.7%) of the carcass weights than the hind-quarters (average 46.3%). Those carcass components (fore- and hind-quarters, head and legs), which were positively correlated to live weight could be used to predict the live weights of these animals. The offal (heart, liver and spleen), which are positively correlated to the carcass weight could also be used to estimate or predict the carcass weights. Due to their small size, the beef performance of the WASH is generally low, although the dressing percentages are similar to those of the Sanga and the Zebu

Carcass characteristics of tropical beef cattle breeds (West African shorthorn, sanga and zebu) in Ghana.

In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities as a major source of employment and wealth creation for mostly traditional butchers. Though there is an ever changing meat processing standard internationally, butchers in Ghana on the other hand are still holding tight to their old practices and customs. Live animals are bought based on visual assessment and not by weight. Some of the butchers sell their products without weighing. There are no suitable weighing scales to determine live and carcass weights. This preliminary study was conducted using 35 animals to provide a means of a more accurate estimation of live and carcass weights of three tropical cattle beef cattle; the Zebu (Plate1), the humpless West African shorthorn (WASH) (Plate2) and the Sanga (Ghana Sanga), a crossbreed between WASH and Zebu (Plate3). Their live and carcasses weights and the weights of their major carcass components and offal were used to provide information on their carcass characteristics. The carcass components used were: empty carcass, fore-and hind-quarters and filet, internal offal (heart, liver, lungs, spleen, kidney and the rumen) and external offal (head, tail, legs and skin). In terms of live weight, the Zebu was significantly (P< 0.001) heavier (309 Kg), than the Sanga (202 Kg) and the WASH (162Kg). Consequently, the zebu had a heavier (P< 0.001) carcass weight (156kg) than the Sanga (93kg) whilst the WASH had the least carcass weight (73kg) (P< 0.001). All the major carcass components of the Zebu were significantly (P< 0.001) heavier than that in the Sanga and the WASH. Correlations on all the three breeds demonstrate high positive relationships between carcass components and the live and carcass weights. In all the three breeds, the fore-quarters constituted higher percentages (average 53.7%) of the carcass weights than the hind-quarters (average 46.3%). Those carcass components (fore- and hind-quarters, head and legs), which were positively correlated to live weight could be used to predict the live weights of these animals. The offal (heart, liver and spleen), which are positively correlated to the carcass weight could also be used to estimate or predict the carcass weights. Due to their small size, the beef performance of the WASH is generally low, although the dressing percentages are similar to those of the Sanga and the Zebu.Key words: Carcass, offal, Sanga, Zebu hind-quarter

Effect Of Ageing Under Tropical Conditions On The Eating Qualities Of Beef

Beef is a major source of animal protein in Ghana but most of it comes from old and poorly conditioned animals, which produce tough meat with poor eating qualities. The eating quality of tough beef can, however, be improved by methods of tenderizing such as ageing, electrical stimulation and application of enzymes. The purpose of this work was to study the effect of ageing under tropical conditions with high ambient/room temperatures (average 35°C) on the eating qualities of beef. Fresh beef longissmus dorsi muscle from a matured Sanga bull was used. The muscle was cut into four equal steaks measuring 10 cm long with an average weight of 373g in duplicates and subjected to ageing treatments for 5, 10 and 15 days at a temperature of 2°C ± 2°C. The control samples were frozen throughout the experiment. After each period of ageing, the samples were immediately frozen to halt further ageing process. Swabs were taken on the samples for microbiological analysis before and after each ageing period to determine the microbial quality of the steak after ageing. Fourteen untrained sensory panelists assessed the eating qualities: tenderness, beef flavour, juiciness and abnormal flavour of the samples. The ageing process resulted in highly significant improvements in tenderness and juiciness of the beef steak. Ageing for 10 to 15 days produced very tender steaks whilst the control steaks remained very tough (P< 0.001). The beef steaks became more juicy with increasing time of ageing and beef flavour intensity was significantly (P< 0.01) enhanced from day 5 to becoming strong by the day 15, whilst abnormal flavour intensity was not affected by the ageing process. On acceptability, majority of the panelists preferred the steaks aged for 10 or 15 days as the best meat. The ageing process did not have any detrimental effect on drip loss and microbial quality of the beef steaks. The problem of very tough beef from old animals in tropical countries can be minimized considerably through the practice of ageing