A COMPARISON OF TWO MEAT PRESERVATION METHODS

Authors

  • M. A. Dipeolu University of Agriculture, P.M.B. 2240 Abeokuta
  • D. O. Alonge University of Ibadan, lbadan.

DOI:

https://doi.org/10.51791/njap.v22i2.2438

Keywords:

Smoked meat, open flame, block oven, colour, palatability

Abstract

Meat samples from open flame and block Ovens were compared with a view to improving on the traditional method of meat preservation in Nigeria. Mean pH values obtained for the meat products from the ovens were 6.81 and 6.83 for the open name oven and the block oven, respectively. Moisture loss during smoking in the open flame oven was 72.9% while that of the block oven was 69.9%. Results indicated that meat products from the block were of higher acceptability in terms of colour and texture attributes. For the taste attribute of the samples, there was a higher preference for meat products from the open oven.

Author Biographies

M. A. Dipeolu, University of Agriculture, P.M.B. 2240 Abeokuta

Department of Animal Production and Health ~

D. O. Alonge, University of Ibadan, lbadan.

Department of Veterinary Public Health and Preventive Medicine

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Published

2021-01-10

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Section

Articles