meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-4-266-272meat-294Research ArticleСтатьиEntomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methodsEntomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methodshttps://orcid.org/0000-0001-9295-8168ApataE. S.ApataE. S.

Ebunoluwa S. Apata, Senior Lecturer Meat Science

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–810–817–71–77

Ebunoluwa S. Apata, Senior Lecturer Meat Science

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–810–817–71–77

apata.ebunoluwa@oouagoiwoye.edu.nghttps://orcid.org/0009-0003-1265-6023EbeI. R.EbeI. R.

Israel R. Ebe, Student

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–805–742–22–26

Israel R. Ebe, Student

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–805–742–22–26

fnorms39@gmail.comhttps://orcid.org/0009-0002-7382-8290OlaleyeO. O.OlaleyeO. O.

Opeyemi O. Olaleye, Post Graduate Student

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–816–709–08–36

Opeyemi O. Olaleye, Post Graduate Student

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–816–709–08–36

olaleyeope@gmail.comhttps://orcid.org/0009-0008-7700-7899OlanloyeS. A.OlanloyeS. A.

Silifat A. Olanloye, Lecturer II, Animal Biochemistry

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–813–777–91–30

Silifat A. Olanloye, Lecturer II, Animal Biochemistry

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–813–777–91–30

silifat.olanloye@oouagoiwoye.edu.nghttps://orcid.org/0000-0001-9208-1589JodaA. O.JodaA. O.

Abiodun O. Joda, Reader and Entomologist, Crop Protection Unit

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–816–784–11–55

Abiodun O. Joda, Reader and Entomologist, Crop Protection Unit

Ayetoro Campus PMB0012 Ayetoro, Ogun State, Nigeria

Tel.: +234–816–784–11–55

joda.abiodun@oouagoiwoye.edu.ngDepartment of Animal Production, Olabisi Onabanjo UniversityНигерияDepartment of Animal Production, Olabisi Onabanjo UniversityNigeriaDepartment of Crop Production, Olabisi Onabanjo UniversityНигерияDepartment of Crop Production, Olabisi Onabanjo UniversityNigeria20231001202484266272Copyright © Apata E.S., Ebe I.R., Olaleye O.O., Olanloye S.A., Joda A.O., 20242024Apata E.S., Ebe I.R., Olaleye O.O., Olanloye S.A., Joda A.O.Apata E.S., Ebe I.R., Olaleye O.O., Olanloye S.A., Joda A.O.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/294

In this study, the quality and acceptability factor of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by different thermal processing methods were investigated. Raphia palm weevil larvae (n=1000) were randomly distributed into four groups of 250 larvae per group according to a treatment, namely: T1 = boiling (100 °C), T2 = roasting (120 °C) T3 = frying (160 °C) and T4 = oven-drying (180 °C). All treatments lasted 20 minutes. Analyses were carried out to determine the physical, chemical, vitamin and mineral composition, and microbial load. In addition, sensory characteristics were evaluated. Weevil larvae processed by the boiling method had the highest cooking yield (97.59%), water holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher in weevil larvae processed by frying (37.63% and 17.70%, respectively), while moisture was lowest (18.68%) in oven-dried larvae. The calcium, magnesium and phosphorus content was higher in oven-dried larvae, while there were no significant differences in iron, manganese, zinc and vitamins in the processed larvae irrespective of the methods. Boiled larvae had a higher microbial load, while fried and oven-dried larvae had the lowest microbial load. Fried larvae elicited highest sensory characteristics except tenderness, which was higher in boiled larvae, but fried larvae had higher overall acceptability than those processed by other methods. Therefore, it has been shown that the frying method is an appropriate method of processing Raphia palm weevil larvae for enhanced quality and acceptability.

In this study, the quality and acceptability factor of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by different thermal processing methods were investigated. Raphia palm weevil larvae (n=1000) were randomly distributed into four groups of 250 larvae per group according to a treatment, namely: T1 = boiling (100 °C), T2 = roasting (120 °C) T3 = frying (160 °C) and T4 = oven-drying (180 °C). All treatments lasted 20 minutes. Analyses were carried out to determine the physical, chemical, vitamin and mineral composition, and microbial load. In addition, sensory characteristics were evaluated. Weevil larvae processed by the boiling method had the highest cooking yield (97.59%), water holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher in weevil larvae processed by frying (37.63% and 17.70%, respectively), while moisture was lowest (18.68%) in oven-dried larvae. The calcium, magnesium and phosphorus content was higher in oven-dried larvae, while there were no significant differences in iron, manganese, zinc and vitamins in the processed larvae irrespective of the methods. Boiled larvae had a higher microbial load, while fried and oven-dried larvae had the lowest microbial load. Fried larvae elicited highest sensory characteristics except tenderness, which was higher in boiled larvae, but fried larvae had higher overall acceptability than those processed by other methods. Therefore, it has been shown that the frying method is an appropriate method of processing Raphia palm weevil larvae for enhanced quality and acceptability.

Consumerscooking methodsenhancementmicrobial loadsensory characteristicsConsumerscooking methodsenhancementmicrobial loadsensory characteristicsReferencesOmotoso, O.T. (2006). Nutritional quality, functional properties and antinutrient compositions of the larvae of cirina forda (West wood) (Lepidoptera: saturniidae). Journal of Zhejiang University SCIENCE B, 7(1), 51–55. https://doi.org/10.1631/jzus.2006.B0051Omotoso, O.T. (2006). Nutritional quality, functional properties and antinutrient compositions of the larvae of cirina forda (West wood) (Lepidoptera: saturniidae). Journal of Zhejiang University SCIENCE B, 7(1), 51–55. https://doi.org/10.1631/jzus.2006.B0051Dagevos, H. (2021). A literature review of consumer research on edible insects: recent evidence and vistas from 2019 studies. Journal of Insects as Food and Feed, 7(3), 249–259. https://doi.org/10.3920/jiff2020.0052Dagevos, H. (2021). A literature review of consumer research on edible insects: recent evidence and vistas from 2019 studies. Journal of Insects as Food and Feed, 7(3), 249–259. https://doi.org/10.3920/jiff2020.0052Nzikou, J.M., Mbenba, F., Mvoula-Tsieri, M., Diabangouaya-Batéla, B., Malela, K.E., Kimbongoula, A. et al. (2010). Сharacterization and nutritional potentials of rhynclophorus phoenicis larva consumed in Congo-Brazzaville. Current Research Journal of Biological Sciences, 2(3), 189–194.Nzikou, J.M., Mbenba, F., Mvoula-Tsieri, M., Diabangouaya-Batéla, B., Malela, K.E., Kimbongoula, A. et al. (2010). Сharacterization and nutritional potentials of rhynclophorus phoenicis larva consumed in Congo-Brazzaville. Current Research Journal of Biological Sciences, 2(3), 189–194.Kipkoech, C.O., Jaster-Keller, J.O., Gottschalk, C.O., Wesonga, J.M., Maul, R. (2023). African traditional use of edible insects and challenges towards the future trends of food and feed. Journal of Insects as Food and Feed, 9(8), 965–988. https://doi.org/10.3920/JIFF2022.0076Kipkoech, C.O., Jaster-Keller, J.O., Gottschalk, C.O., Wesonga, J.M., Maul, R. (2023). African traditional use of edible insects and challenges towards the future trends of food and feed. Journal of Insects as Food and Feed, 9(8), 965–988. https://doi.org/10.3920/JIFF2022.0076Bednarova, M., Borkovcova, M., Micek, J., Rop, O., Zenoun, L. (2013). Edible insects species suitable for entomophagy under condition of Czech Republic. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 61(3), 587–593. https://doi.org/10.11118/actaun201361030587Bednarova, M., Borkovcova, M., Micek, J., Rop, O., Zenoun, L. (2013). Edible insects species suitable for entomophagy under condition of Czech Republic. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 61(3), 587–593. https://doi.org/10.11118/actaun201361030587Dobermann, D., Field, L.M., Michaelson, L.V. (2019). Impact of heat processing on the nutritional content of Gryllus bimaculatus (black cricket). Nutrition Bulletin, 44(2), 116–122. https://doi.org/10.1111/nbu.12374Dobermann, D., Field, L.M., Michaelson, L.V. (2019). Impact of heat processing on the nutritional content of Gryllus bimaculatus (black cricket). Nutrition Bulletin, 44(2), 116–122. https://doi.org/10.1111/nbu.12374Jongema, Y. (2015). World list of edible insects. Laboratory of Entomology, Wageningen University, Wageningen. Retrieved from https://www.wageningeur.nl/expertiseservices/chair-groups/plant-sciences/laboratory-of-entomoloyg/edible-in-sects/worldwide-species-list.htm Accessed May 14, 2023Jongema, Y. (2015). World list of edible insects. Laboratory of Entomology, Wageningen University, Wageningen. Retrieved from https://www.wageningeur.nl/expertiseservices/chair-groups/plant-sciences/laboratory-of-entomoloyg/edible-in-sects/worldwide-species-list.htm Accessed May 14, 2023Ekop, E.A., Udoh, A. I., Akpan, P.E. (2010). Proximate and anti-nutrient composition of four edible insects in Akwa Ibom state, Nigeria. World Journal of Applied Science and Technology, 2(2), 224–231.Ekop, E.A., Udoh, A. I., Akpan, P.E. (2010). Proximate and anti-nutrient composition of four edible insects in Akwa Ibom state, Nigeria. World Journal of Applied Science and Technology, 2(2), 224–231.Payne, P., Ryan, A., Finlay-Smits, S. (2023). Insects as minilivestock: New Zealand’s public attitudes towards consuming insects. Kotuitui: New-Zealand Journal of Social Sciences Online, 18(3), 310–326. https://doi.org/10.1080/1177083X.2022.2156357Payne, P., Ryan, A., Finlay-Smits, S. (2023). Insects as minilivestock: New Zealand’s public attitudes towards consuming insects. Kotuitui: New-Zealand Journal of Social Sciences Online, 18(3), 310–326. https://doi.org/10.1080/1177083X.2022.2156357Chinweuba, A.J., Otuokere, I.E., Opara, M.C., Okafor, G.U. (2011). Nutritional potentials of Rhynochophorus phoenicis (African raphia palm weevil): Implications for food security. Asian Journal Research in Chemistry, 4(3), 452–454.Chinweuba, A.J., Otuokere, I.E., Opara, M.C., Okafor, G.U. (2011). Nutritional potentials of Rhynochophorus phoenicis (African raphia palm weevil): Implications for food security. Asian Journal Research in Chemistry, 4(3), 452–454.Ogbuagu, M.N., Ohondu, I., Nwigwe, C. (2011). Fatty acid and amino acid profiles of the larva of raffia palm weevil: Rhyncophorus phoenicis. Pacific Journal of Science and Technology, 12(12), 392–400.Ogbuagu, M.N., Ohondu, I., Nwigwe, C. (2011). Fatty acid and amino acid profiles of the larva of raffia palm weevil: Rhyncophorus phoenicis. Pacific Journal of Science and Technology, 12(12), 392–400.Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. et al. (2013). Edible insects: future prospect for food and feed security. FAO, Rome, 2013.Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. et al. (2013). Edible insects: future prospect for food and feed security. FAO, Rome, 2013.Xiaoming, C., Feng, Y., Zhang, H., Chen, Z. (February 19–21, 2008). Review of the nutritive value of edible insects. Proceedings of workshops on Asia-Pacific resources and their potentials for development. Chiang Mai, Thailand, 2008.Xiaoming, C., Feng, Y., Zhang, H., Chen, Z. (February 19–21, 2008). Review of the nutritive value of edible insects. Proceedings of workshops on Asia-Pacific resources and their potentials for development. Chiang Mai, Thailand, 2008.Tzompa-Sosa, D.A., Yi, L., van Valenberg, H.J.F., van Boekel, M.A.J.S., Lakemond, C.M.M. (2014). Insect lipid profile: Aqueous versus organic solvent-based extraction methods. Food Research International, 62, 1087–1094. https://doi.org/10.1016/j.foodres.2014.05.052Tzompa-Sosa, D.A., Yi, L., van Valenberg, H.J.F., van Boekel, M.A.J.S., Lakemond, C.M.M. (2014). Insect lipid profile: Aqueous versus organic solvent-based extraction methods. Food Research International, 62, 1087–1094. https://doi.org/10.1016/j.foodres.2014.05.052Klunder, H.C., Wolkers-Rooijackers, J., Korpela, J.M., Nout, M.J.R. (2012). Microbiological aspects of processing and storage of edible insects. Journal of Food Control, 26(2), 628–631. https://doi.org/10.1016/j.foodcont.2012.02.013Klunder, H.C., Wolkers-Rooijackers, J., Korpela, J.M., Nout, M.J.R. (2012). Microbiological aspects of processing and storage of edible insects. Journal of Food Control, 26(2), 628–631. https://doi.org/10.1016/j.foodcont.2012.02.013Penedo, A.O., Della Torre, S.B., Götze, F., Brunner, T.A., Brück, W.M. (2002). The consumption of insects in Switzerland: University-Based Perspective of Entomology. Foods, 11(18), Article 2771. https://doi.org/10.3390/foods/1182771Penedo, A.O., Della Torre, S.B., Götze, F., Brunner, T.A., Brück, W.M. (2002). The consumption of insects in Switzerland: University-Based Perspective of Entomology. Foods, 11(18), Article 2771. https://doi.org/10.3390/foods/1182771Hlongwane, Z.T., Slotow, R., Munyai, T.C. (2021). Indigenous knowledge about consumption of edible insects in South Africa. Insects, 12, Article 22. https://doi.org/10.3390/insects120-10022Hlongwane, Z.T., Slotow, R., Munyai, T.C. (2021). Indigenous knowledge about consumption of edible insects in South Africa. Insects, 12, Article 22. https://doi.org/10.3390/insects120-10022Teffor, L.S., Toms, R.B., Eloff, J. N (2007). Preliminary data on the nutritional composition of the edible stink-bugs, Encosternum delegorguei spinola, consumed in Limpopo province, South Africa. South African Journal of Science, 103, 434–436.Teffor, L.S., Toms, R.B., Eloff, J. N (2007). Preliminary data on the nutritional composition of the edible stink-bugs, Encosternum delegorguei spinola, consumed in Limpopo province, South Africa. South African Journal of Science, 103, 434–436.Musundine, R., Zvidzai, C.J., Chidewe, C. (2014). Bio-active compounds composition in edible stink bugs consumed in South-Eastern district of Zimbabwe. International Journal of Biology, 6, 36–45. https://doi.org/10.5539/ijb.v6n3p36Musundine, R., Zvidzai, C.J., Chidewe, C. (2014). Bio-active compounds composition in edible stink bugs consumed in South-Eastern district of Zimbabwe. International Journal of Biology, 6, 36–45. https://doi.org/10.5539/ijb.v6n3p36Apata, E.S. (2011). Quality attributes of Red-Sokoto buck meat as influenced by postslaughter processing methods. A Ph.D Thesis in the Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria, 2011.Apata, E.S. (2011). Quality attributes of Red-Sokoto buck meat as influenced by postslaughter processing methods. A Ph.D Thesis in the Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria, 2011.Kim, Y.B., K., Jeong, J Y., Ku, S. K., Kim, E. M., Park, K. J., Jang, A. (2013). Effects of various thawing methods on the quality characteristics of frozen beef. Food Science of Animal Resources, 33(6), 723–729. https://doi.org/10.5851/kosfa.2013.33.6.723Kim, Y.B., K., Jeong, J Y., Ku, S. K., Kim, E. M., Park, K. J., Jang, A. (2013). Effects of various thawing methods on the quality characteristics of frozen beef. Food Science of Animal Resources, 33(6), 723–729. https://doi.org/10.5851/kosfa.2013.33.6.723Omojola, A.B. (2008). Yield and organoleptic characteristic of suya (An intermediate mositure meat) prepared from three different muscles of a matured bull. African Journal of Biotechnology, 7(13), 2254–2257. https://doi.org/10.4314/ajb.v7i13.58968Omojola, A.B. (2008). Yield and organoleptic characteristic of suya (An intermediate mositure meat) prepared from three different muscles of a matured bull. African Journal of Biotechnology, 7(13), 2254–2257. https://doi.org/10.4314/ajb.v7i13.58968AOAC (2000). Official Methods of Analysis 19 th edition, Association of Official Analytical Chemist inter. Washington, D.C.AOAC (2000). Official Methods of Analysis 19 th edition, Association of Official Analytical Chemist inter. Washington, D.C.Apata, E.S., Olaleye, O.O., Apata, O.C., Olugbemi, M.T., Omojola, A.B. (2023). Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation. Theory and Practice of Meat Processing, 8(2), 144–151. https://doi.org/10.21323/2414-438X-2023-8-2-144-151Apata, E.S., Olaleye, O.O., Apata, O.C., Olugbemi, M.T., Omojola, A.B. (2023). Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation. Theory and Practice of Meat Processing, 8(2), 144–151. https://doi.org/10.21323/2414-438X-2023-8-2-144-151AMSA (2015). American Meat Science Association, Research Guidelines for Cookery, Sensory Evaluation and Instrumental Measurement of Fresh meat. National Livestock and Meat Board, Chicago, IL, USA.AMSA (2015). American Meat Science Association, Research Guidelines for Cookery, Sensory Evaluation and Instrumental Measurement of Fresh meat. National Livestock and Meat Board, Chicago, IL, USA.SAS (2002). SAS/STAT software for PC. Release 9.0, SAS institute Inc., Cary, NC, USA.SAS (2002). SAS/STAT software for PC. Release 9.0, SAS institute Inc., Cary, NC, USA.Omotoso, O.T., Adesola, A.A. (2018). Comparative studies of the nutritional composition of some insects orders. International Journal of Entomology and Nematology Research, 2(1), 1–9.Omotoso, O.T., Adesola, A.A. (2018). Comparative studies of the nutritional composition of some insects orders. International Journal of Entomology and Nematology Research, 2(1), 1–9.Garg, N., Churrey, J.J., Splittosoesser, D.F. (2000). Effect of processing conditions on the microflora of fresh-cut vegetables. Journal of Food Protection, 53(8), 701–703. https://doi.org/10.4315/0362-028X-53.8.701Garg, N., Churrey, J.J., Splittosoesser, D.F. (2000). Effect of processing conditions on the microflora of fresh-cut vegetables. Journal of Food Protection, 53(8), 701–703. https://doi.org/10.4315/0362-028X-53.8.701Ekpo, K.E., Onigbinde, A.O (2005). Nutritional potentials of the larvae of rhychnchophorus phoenicis (F). Pakistan Journal of Nutrition, 4(5), 287–290. https://doi.org/10.3923/pjn.2005.287.290Ekpo, K.E., Onigbinde, A.O (2005). Nutritional potentials of the larvae of rhychnchophorus phoenicis (F). Pakistan Journal of Nutrition, 4(5), 287–290. https://doi.org/10.3923/pjn.2005.287.290Okaraonye, C.C., Ikewuchi, J.C. (2009). Nutritional potentials of oryctes rhinoceros larvae. Pakistan Journal of Nutrition 8(1), 35–38. https://doi.org/10.3923/pjn.2009.35.38Okaraonye, C.C., Ikewuchi, J.C. (2009). Nutritional potentials of oryctes rhinoceros larvae. Pakistan Journal of Nutrition 8(1), 35–38. https://doi.org/10.3923/pjn.2009.35.38Womeni, H.M., Tiencheu, B., Linder, M., Nabayo, E.M.C., Tenyang, N., Mbiapo, F.T. et al. (2012). Nutritional value and effect of cooking drying and storage process on some functional properties of Rhynchophorus phoenicis. International Journal Life Science and Pharma Research, 2(3), 203–219.Womeni, H.M., Tiencheu, B., Linder, M., Nabayo, E.M.C., Tenyang, N., Mbiapo, F.T. et al. (2012). Nutritional value and effect of cooking drying and storage process on some functional properties of Rhynchophorus phoenicis. International Journal Life Science and Pharma Research, 2(3), 203–219.Nzelu, I.C. (2010). Chemical composition and mineral elements of edible insects (at larvae or adult stages). Nigerian Food Journal, 28(1), Article 57406. https://doi.org/10.4314/nifoj.v28i1.57406Nzelu, I.C. (2010). Chemical composition and mineral elements of edible insects (at larvae or adult stages). Nigerian Food Journal, 28(1), Article 57406. https://doi.org/10.4314/nifoj.v28i1.57406Kavle, R.R., Pritchard, E.T.M., Bekhit, A.A., Carne, A., Agyei, D. (2022). Edible Insects: A bibiometric analysis and current trends of published studies (1953–2021). International Journal of Tropical Insects Science, 42, 3335–3355. https://doi.org/10.1007/S42690-022-00814-6Kavle, R.R., Pritchard, E.T.M., Bekhit, A.A., Carne, A., Agyei, D. (2022). Edible Insects: A bibiometric analysis and current trends of published studies (1953–2021). International Journal of Tropical Insects Science, 42, 3335–3355. https://doi.org/10.1007/S42690-022-00814-6Apata, E.S., Akinfemi, A. (2010). Effect of different cooking methods on the proximate composition and eating quality of rabbit meat. International Journal of Applied Agricultural and Apicultural Research, 6(1–2), 31–35.Apata, E.S., Akinfemi, A. (2010). Effect of different cooking methods on the proximate composition and eating quality of rabbit meat. International Journal of Applied Agricultural and Apicultural Research, 6(1–2), 31–35.Apata, E.S. (2014). Effects of Post-mortem processing and freezing on water holding capacity, warner Bratzler Value and chemical composition of chevon. American Journal of Research Communication, 2(4), 100–113.Apata, E.S. (2014). Effects of Post-mortem processing and freezing on water holding capacity, warner Bratzler Value and chemical composition of chevon. American Journal of Research Communication, 2(4), 100–113.Apata, E.S., Omojola, A.B., Eniolorunda, O.O., Apata, O. C., Okubanjo, A.O. (2016). Effects of breeds and spices on water holding capacity and consumeers acceptability of goat meat (chevon). Nigerian Journal of Animal Science, 18(1), 275–282.Apata, E.S., Omojola, A.B., Eniolorunda, O.O., Apata, O. C., Okubanjo, A.O. (2016). Effects of breeds and spices on water holding capacity and consumeers acceptability of goat meat (chevon). Nigerian Journal of Animal Science, 18(1), 275–282.Apata, E.S., Eniolorunda, O.O., Apata, O.C., Abiola-Olagunju, O., Taiwo, B.B.A. (2017). Effect of thermal processing on the eating qualities and acceptability of different meat types. FUTA Journal of Research in Science, 13(3), 517–523.Apata, E.S., Eniolorunda, O.O., Apata, O.C., Abiola-Olagunju, O., Taiwo, B.B.A. (2017). Effect of thermal processing on the eating qualities and acceptability of different meat types. FUTA Journal of Research in Science, 13(3), 517–523.

The authors declare that there are no conflicts of interest present.