Quality attributes and safety of processed meat products in Ibadan, Nigeria

2020 ◽  
Vol 45 (4) ◽  
Author(s):  
O. B. Jegede ◽  
O. A. Ogunwole ◽  
A. B. Omojola
Keyword(s):  
Heterotrophic Bacteria ◽  
Meat Products ◽  
Cholesterol Content ◽  
Processed Meat ◽  
Ether Extract ◽  
Heterocyclic Aromatic Amine ◽  
Polycyclic Aromatic ◽  
Global Concern ◽  
Ibadan Nigeria

Consumption of processed meat products has greatly increased due to availability and accessibility of ready to eat meat products. Despite increased patronage of ready to eat meat products, food safety implication of processed ready-to-eat-meat products is of global concern. Against this background, this study was aimed at assessing the quality and safety of processed ready to eat meat products sold in Ibadan. Samples of asun, suya and kundi were randomly collected from four selected markets in Ibadan metropolis and subjected to chemical analyses. The total cholesterol content in suya (1538.00 mg/100mg) was significantly higher (P<0.05) than in asun (1277.60 mg/100mg) and kundi (1277.60 mg/100mg). Kundi had significantly (P<0.005) higher crude protein (70.66 %) and ether extract (23.42 %) than asun with 20.17 % and 10.85 % ether extract, respectively. Lipid peroxidation of suya (6.18 mg/MDA/kg) at day 28 was significantly higher (P<0.05) than kundi (4.50 mg/MDA/kg) and asun (4.19 mg/MDA/kg). The total polycyclic aromatic hydrocarbon (TPAH) was 5.31μg/kg in suya, 2.02μg/kg in asun and 1.55μg/kg in kundi. The total heterocyclic aromatic amine (THAA) was 51.66 ng/g in suya, 28.12 ng/g in asun and 23.70 ng/g in kundi. The total heterotrophic bacteria count in suya (28.17 ×10-3cfu/g) was higher than in kundi (11.19 ×10-3cfu/g) and asun (3.99×10-3cfu/g). Therefore, safe keeping and quality of suya in Ibadan metropolis was low based on the above parameters measured.

scholarly journals Novel Techniques for Microbiological Safety in Meat and Fish Industries

2021 ◽  
Vol 12 (1) ◽  
pp. 319
Author(s):  
Maksim Rebezov ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
Saira Tanweer ◽  
...  
Keyword(s):  
Structural Changes ◽  
Meat Products ◽  
Pilot Scale ◽  
Processed Meat ◽  
The Novel ◽  
Thermal Methods ◽  
Microbiological Safety ◽  
Food Borne ◽  
Novel Processing

The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.

scholarly journals PENGOLAHAN NUGGET KIJING (Pseudodon vandenbushianus) DENGAN KONSENTRASI DAGING KIJING DAN LABU KUNING (Cucurbita moschara)

2015 ◽  
Vol 2 (1) ◽  
Author(s):  
Radikal ◽  
Resie Janika
Keyword(s):  
Economic Value ◽  
Meat Products ◽  
Filler Material ◽  
Processed Meat ◽  
Organoleptic Test ◽  
A Value ◽  
Minced Meat ◽  
Organoleptic Parameters

Nugget is a processed meat products made from minced meat that is printed in the form of rectangular pieces and coated with seasoned flour. Gravestone processing into nuggets will increase the economic value gravestone. With the addition of meat gravestone and pumpkins as a filler material will affect whether or not the quality of the resulting nuggets. A research on the processing nuggets gravestone (Pseudodon vandenbushianus) with concentration gravestone meat and pumpkin (Curcurbita moschara).The treatment in this study, namely the concentration of gravestones and pumpkin meat (225 g: 50 gr, 200 gr: 75 g, and 175 g: 100 gr). The analysis in this study include organoleptic parameters (color, flavor, aroma and texture).The results of organoleptic test for color, aroma and texture nuggets gravestone gravestones by treatment with meat and pumpkin on a significant level of 5% showed no bedanyata, while based on the parameters of taste showed significant differences in which panelists preferred the treatment with concentrations gravestone meat and pumpkin 225 gr : 50 ounces with a value of 3.95 (like).Keywords: Nugget, Kijing, Yellow Pumpkin

The effect of bruised beef addition on the quality of processed meat products

Meat Science ◽  
1993 ◽  
Vol 33 (1) ◽  
pp. 51-59 ◽  
Author(s):  
S.A. Rogers ◽  
L.T. Tan ◽  
J.-A. Bicanic ◽  
G.E. Mitchell
Keyword(s):  
Meat Products ◽  
Processed Meat

Consumer acceptance of a functional processed meat product made with different meat sources

2018 ◽  
Vol 120 (2) ◽  
pp. 424-440 ◽  
Author(s):  
Berta Schnettler ◽  
Néstor Sepúlveda ◽  
Silvana Bravo ◽  
Klaus G. Grunert ◽  
Clementina Hueche
Keyword(s):  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Omega 3 ◽  
Content Type ◽  
Functional Ingredients ◽  
Functional Ingredient ◽  
Level Of Satisfaction ◽  
Processed Products

Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants. Practical implications A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products. Originality/value This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

scholarly journals FT-IR spectroscopy as a tool for the study of the quality of processed meat products

1994 ◽  
Vol 45 (5) ◽  
pp. 297-299 ◽  
Author(s):  
M. Antonia Murcia ◽  
Clemente Cano ◽  
Jorge Bretón
Keyword(s):  
Ir Spectroscopy ◽  
Meat Products ◽  
Processed Meat ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

scholarly journals Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

scholarly journals Polycyclic Aromatic Hydrocarbon (PAHs) and Phenols status in some smoked meat products in Nigeria

2020 ◽  
Vol 44 (4) ◽  
pp. 118-127
Author(s):  
P. O. Fakolade ◽  
E. O. Ijiwade ◽  
A. P. Adeniyi
Keyword(s):  
Polycyclic Aromatic Hydrocarbon ◽  
Moisture Content ◽  
Meat Products ◽  
Ash Content ◽  
Drying Methods ◽  
Ether Extract ◽  
Raw Meat ◽  
Three Samples ◽  
Polycyclic Aromatic ◽  
Status Data

 In under developed and developing country like Nigeria, meat is usually smoked at temperature usually above 400 C, producing Polycyclic Hydrocarbons (PAHs) and Phenols in meat Products. PAHs compound found in smoked meat exhibit a cancerous substance affecting human health while Phenols in smoked meat are responsible for the smokey aroma andtaste. 10kg of raw meat from semi-membranous muscles of 2 years old male White Fulani cattle was used for this study. The meat was cut into 2 kg each to prepare meat products namely; Kundi, Kilishi, Balangu, Suya and Asun using traditional and oven drying methods. Final samples were evaluated for PAHs, phenols, proximate composition and palatability status. Data were subjected to ANOVA at P<0.05. Results showed that, PAHs had significantly higher values (P<0.05) in Kundi Laboratory smoked, commercially Kundi and Kilishi (8.00µkg , 8.80µkg , 8.60µkg ) respectively while the least was found in Asun (2.10µkg ) for the three samples evaluated. Kilishi had the highest phenols (P<0.05) value (1.30µg), while the least was noticed in Asun having (0.10µg) in all the three samples evaluated. Kundi products had values significantly (P<0.05) higher in protein and ash content for all samples and theleast (P<0.05) in ether extract and moisture content. Balangu and Kilishi had the highest (P<0.05) ether extract while Asun had the highest (P<0.05) moisture content (51.26%, 59.26% and 58.45%) for all the samples evaluated. Balangu, Asun and Kilishi products were rated higher (P<0.05) by the panelists while Kundi products had the least. Irrespective of the processing methods used, the higher the temperature and duration used in smoking, the higher the PAHs and Phenols Compound and the more accumulatedthenutrientscomposition.  

scholarly journals Penggunaan Daun Afrika (Vernonia amygdalina) dalam Menurunkan Kolesterol Guna Meningkatkan Permintaan Daging Itik Lokal Sumatera Barat

2021 ◽  
Vol 6 (2) ◽  
pp. 68
Author(s):  
Zasmeli Suhaemi ◽  
Indah Febrina Annisa ◽  
Aisyah Aisyah
Keyword(s):  
Body Weight ◽  
Body Weight Gain ◽  
Meat Products ◽  
Cholesterol Content ◽  
The Body ◽  
Blood Cholesterol ◽  
Meat Production ◽  
Feed Conversion ◽  
Study Results

Cattle that have high body weight and low cholesterol production will improve the quality of local male duck meat products in West Sumatra. The purpose of this study was to see the response of local ducks, especially male ducks that were given African Leaf Flour in their rations, to body weight and blood cholesterol content. Because the cholesterol content of foodstuffs greatly determines consumer demand. This research was conducted from 12 September 2020 to 24 December 2020. The treatment that will be given is the use of African Leaf Flour of 5 levels (0%; 0.5%; 1.0%; 1.5% and 2.0%). To see the effect of the treatment, an experimental design was used, namely CRD (completely randomized design), each of which was repeated four times. The sample used was 80 male ducks kept for six weeks (4-10 weeks). The study results illustrate that the increase of African Leaf Flour given will increase the body weight gain (PBB) of ducks, with an increase in PBB of 23.59% in the use of African Leaf Flour 2.0%. Likewise, the Feed Conversion Ratio (FCR) was significantly better (P0.05). Meanwhile, blood HDL content tended to increase along with the increase in the provision of African Leaf Flour. The use of African Leaf Flour up to a level of 2.0% can improve the quality of local duck meat because it results in higher meat production and improves cholesterol content to create a healthy source of animal food, thereby reducing consumer hesitation to consume.

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