Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation
https://doi.org/10.21323/2414-438X-2023-8-2-144-151
Abstract
This study was conducted to investigate the effects of post-mortem dressing methods and freezing preservation on the physical characteristics of chevon. Twenty-seven Red-Sokoto male goats between 10 and 12 months of age weighing 18–20 kg were purchased, stabilized and slaughtered. The carcasses were randomly allotted to three post-mortem dressing procedures (scalding, skinning and singeing) and meat from thigh cuts was frozen for 0, 7, 14 and 21 days. Meat samples were excised each day after thawing for physical analysis and data collected were subjected to analysis of variance (ANOVA) in a completely randomized design experiment with 3x4 factorial arrangement. The significant means were separated with the Duncan multiple range test at p<0.05. The results showed that the post-mortem dressing methods and freezing affected Red-Sokoto chevon significantly with the singeing method exerting the highest detrimental effects on physical attributes of meat with the exception of color, yield and pH, while the skinning method exerted the least detrimental effects. Also, cold, cooking and drip losses as well as thermal shortening, cold shortening and pH values increased between the 14th and 21st day, while color, yield, water holding capacity, texture and shear force values decreased across the three treatments during freezing periods. The effects were more significant in singed and scalded meat than in skinned chevon. It was recommended, therefore, that skinning method be encouraged if meat from Red-sokoto male goats is to be frozen and the period of freezing be limited to 14 days for wholesome meat.
About the Authors
E. A. ApataNigeria
Ebunoluwa S. Apata, Senior Lecturer Meat Science, Department of Animal Production
Ayetoro Campus PMB0012 Ayetoro, Ogun State
Tel.: +234–810–817–71–77
O. O. Olaleye
Nigeria
Opeyemi O. Olaleye, Post Graduate Student, Department of Animal Production
Ayetoro Campus PMB0012 Ayetoro, Ogun State
Tel.: +234–810–817–71–77
O. A. Apata
Nigeria
Oluwakemi. C. Apata, Lecturer, Hospitality and Tourism Management, Department of Wildlife and Ecotourism Management
Ibadan, Oyo State
Tel.: +234–810–817–71–77
M. T. Olugbemi
Russian Federation
Moyosore T. Olugbemi, Lecturer, Department of Home Science and Hospitality Management
Ayetoro Campus PMB0012 Ayetoro, Ogun State
Tel.: +234–810–817–71–77
A. B. Omojola
Russian Federation
Andrew B. Omojola, Professor of Meat Science, Department of Animal Science
Ibadan Oyo State
Tel.: +234–810–817–71–77
References
1. Chambers, P.G., Grandin, T., Heinz, G., Srisuvan, T. (2001). Guidelines for humane handling, transport and slaughter of livestock. FAO, Bangkok, Thailand, 2001.
2. Kandeepan, G., Biswas, S. (2005). Effect of low temperature preservation on microbial and sensory quality of buffalo meat. Livestock Research for Rural Development, 17(11), Article 124.
3. Kondratowicz, J., Matusevicius, P. (2002). Use of low temperature for food preservation. Veterinarija ir Zootechnika, 17(39), 88–92.
4. Dolatowski, Z., Stasiak, D.M., Latoch, A. (2000). Effect of ultra sound processing of meat before freezing on texture after thawing. Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering, 3(2), 1–13.
5. Kondratowicz, J., Bak, T., Melter, Z. (1999). Effect of enrichment and different methods of freezing on the weight losses and taste qualities of horse meat during cold storage. Polish Journal of Food and Nutrition Sciences, 49(2), 185–193.
6. Omojola, A.B., Adesehinwa, A.O.K. (2006). Meat characteristics of scalded, skinned and conventionally dressed rabbit carcasses. World Journal of Zoology, 1(1), 24–29.
7. Monin, G., Tahimant, A., Aillery, P., Collas, G. (1995). Effects of carcass weight and meat quality of pigs dehaired by scalding or singeing post-mortem. Meat Science, 39(2), 247-254. https://doi.org/10.1016/0309–1740(94) P1825-G
8. Okubanjo, A.O. (1997). Meat characteristics of singed and conventionally dressed chevon carcasses. Journal of Food Science and Technology, 34(6), 494–497.
9. Okubanjo, A.O., Omojola, A.B., Ogunsola, O.O., Adewunmi, M.K., Ajiboro, O.G., Alabi, G.F. et al. (2003). Meat characteristics of Bunaji, Gudali and Keteku cattle. Tropical Animal Production Investigation, 6, 185–193.
10. AMSA. (2012). Meat color measurement guidelines Retrieved from https://meatscience.org/docs/default-source/publications-resources/hot-topics/2012_12_meat_clr_guide.pdf Accessed April 15, 2023
11. Sobczak M., Lachowicz K., Kamieniecki H., Wojcik J., Gajowiecki L., Zochowska J. et al. (2005). The effect of cattle genotype on texture of selected muscles during post-mortem ageing. Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology, 8(3), 1–9.
12. Apata, E.S. (2011). Quality attributes of Red-sokoto buck meat as influenced by post-slaughter processing methods. Ph.D Thesis in the Department of Animal Science, University of Ibadan, Ibadan, Oyo state, Nigeria.
13. Lawrie, R.A., Ledwards, D. (2006). Lawrie’s meat science. Cambridge: Woodhead Publishing Limited, England, 2006.
14. Insausti, K., Berian, M.J., Purroy, A., Alberti, P., Lizaso, L., Hernandez, B. (1999). Colour of beef from local Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Science, 53(4), 241–249. https://doi.org/10.1016/S0309–1740(99)00063–7
15. Mallikarjunan, P., Mittal, G.S. (1994). Meat quality kinetics during beef carcass chilling. Journal of Food Science, 59(2), 291– 294. https://doi.org/10.1111/j.1365–2621.1994.tb06950.x
16. AMSA. (2015). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurement of meat. Retrieved from https://meatscience.org/docs/default-source/publications-resources/amsa-sensory-and-tenderness-evaluation-guidelines/research-guide/2015-amsa-sensory-guidelines-1–0.pdf?sfvrsn=6 Accessed April 15, 2023
17. Marchiori, A.F., de Felicio, P.E. (2003). Quality of wild boar meat and commercial pork. Scientia Agricola, 60(1), 1–5. https://doi.org/10.1590/S0103–90162003000100001
18. SAS (2002). Statistical Analysis System. SAS stat, version 9 SAS Institute Inc. Garry, NC, USA.
19. Veiseth, E., Shackelford, S.D., Wheeler, T.L., Koohmaraie, M. (2001). Effect of post-mortem storage on µ-calpain and m-calpain in ovine skeletal muscle. Journal of Animal Science, 79(6), 1502– 1508. https://doi.org/10.2527/2001.7961502x
20. Lee, K.-T., Yoon, C.-S. (2000). Quality changes and shelf-life of imported vacuum packaged beef chuck during storage at 0°C. Meat Science, 59(1), 71–72. https://doi.org/10.1016/S0309–1740(01)00054–7
21. Gonzatez, C.B., Salitto, V.A., Carduza, F.J., Pazos, A.A., Lasta, J.A. (2001). Effect of calcium chloride marination on bovine cutaneous trunci muscle. Meat Science, 57(3), 251–256. https://doi.org/10.1016/S0309–1740(00)00099–1
22. Banani, R.C., Rabi, S.M., Runu, C. Utpal, R.C. (2006). Effect of combination pre-treatment on physicochemical, sensory and microbial characteristics of fresh aerobically stored minced goat (Black Bengal) meat organs. African Journal of Biotechnology, 5(12), 1274–1283.
23. Aduku, A.O., Olukosi, J.O. (2001). Animal products handling and processing in the tropics. GU publications, Abuja, Nigeria, 2001.
Review
For citations:
Apata E.A., Olaleye O.O., Apata O.A., Olugbemi M.T., Omojola A.B. Evaluation of physical characteristics of chevon as affected by post-mortem carcass dressing and freezing preservation. Theory and practice of meat processing. 2023;8(2):144-151. https://doi.org/10.21323/2414-438X-2023-8-2-144-151