Breeds vs Post-mortem Dressing Methods on Meat Quality and Microbial Assay of Mutton
A. O. Akinwumi *
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
O. O. Ojebiyi
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
C. O. Olagoke
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
O. O. Olatunji
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
D. O. Okunlola
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
S. J. Ayoola
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
B. S. Olawuyi
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
R. A. Atandah
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
T. Y. Adeniji
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
A. K. Ola
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
O. E. Oyolola
Department of Animal Nutrition and Biotechnology, Animal Products and Processing Technology Unit, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The experiment was carried out to evaluate the influence of different breed of sheep (West African Dwarf WAD, Ouda, Balami) and three different post-mortem dressing methods (scalding, singeing, and skinning) on the carcass, physical properties, organoleptic properties keeping quality of mutton in a factorial arrangement. Significant differences were recorded for both the strain and processing methods effect on the carcass characteristics and primal cuts. Balami strain of sheep yielded highest significant values (p<0.05) on all the primal cuts except rack and leg cuts which their values are closely related. Highest and lowest significant (p<0.05) values were observed for carcass weight (%) in both scalding (43.12) and singeing (37.90) while similar values (p>0.05) were recorded for Ouda and Balami breeds in cooking loss and cold loss (%) but least significant (p<0.05) value was noticed for Balami in terms of drip loss (4.96). Strain and processing methods does not influence (p>0.05) pH significantly, however significant (p<0.05) values were obtained when pH were observed at intervals (0, 30 and 60 mins). On the organoleptic properties, significant differences (p<0.05) were recorded in both the strain effect and processing methods as Balami and scalding method possess the highest significant (p<0.05) values in colour, juiciness, texture, flavor and overall acceptability except for tenderness that was not influenced (p>0.05) significantly by different post-slaughter dressing methods. total bacteria count (TBC) was reported at lowest significant level for WAD (1.23 x 1018cfu/g) and scalded mutton (1.24 x 1018cfu/g) at 0hr post-mortem however Balami strain and scalding method maintained the least significant (p<0.05) total bacteria count throughout the storage days (>0hrs to 13weeks). Conclusively, Balami breed of sheep and scalding method of post-mortem dressing gave promising and preferred results in all the quality parameters and are hereby advocated.
Keywords: Meat quality, microbial assay, mutton, sheep, Balami breed
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References
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