• editor.aipublications@gmail.com
  • Track Your Paper
  • Contact Us
  • ISSN: 2456-8678

International Journal Of Rural Development, Environment And Health Research(IJREH)

Effect of Animal Species on the Quality and Quantity of Kilishi Meat Products in Mubi North Local Government Area of Adamawa State

Dashu Enock , Oliver Naiwa Chama , Angelina Emmanuel


International Journal of Rural Development, Environment and Health Research(IJREH), Vol-1,Issue-4, November - December 2017, Pages 13-20, 10.22161/ijreh.1.4.3

Download | Downloads : 6 | Total View : 1306

Share

The effect of Animal Species on the Quality and Quantity of Kilishi Meat Products was studied. Fresh meat of cattle, sheep, goats and camel were purchased from Mubi abattoir and were used to prepare kilishiusing slurry prepared from groundnut cake, pepper, maggi, ginger and other spices. Proximate composition of all the meat samples were carried out, storage yield of kilishi product was determined, sensory evaluation was also done. The results revealed that there was no significant (P>0.05) difference in yield of Kilishi prepared from different animal species. However, after one month of preservation, the yield of Kilishi from the various animal species differed significantly (p<0.05). Camel meat yields the highest quantity of Kilishi; both of initial (0.50kg) and final (0.61kg) weight. However beef (cattle meat) produced the best Kilishi. Also the result of the taste panel revealed that there was no significant difference (p>0.05) between the models, species, weeks, replication and their interaction.

kilishi meat product,animal species, Quality, Quantity and Mubi north.

[1] A.O.A.C., (1990).Official Methods of Analysis.10th editions Associ.Offic.Analyt.Chem.
[2] Adaku, A. C. and Olukosi, J. O. (1985).Animal Products Processing and Handling in the Tropics.Living Books Series CV. publications Abuja.Nigeria, 264 pp.
[3] Adaku, A. C. and Olukosi, J. O. (1995).Animal Products Processing and Handling in the Tropics.Living Books Series CV. publications Abuja.Nigeria, 264 pp.
[4] Adebayo, A. A., Tukur, A. L (1999.). Adamawa State In maps.Department of Geography, Federal University.of Technology, Yola Adamawa State. Paraclate publishing House, Yola, Nigeria, Pp. 27 - 87.
[5] Adegbola, T.A. Mba, A.U., and Olubajo, F.D. (1997). Studies on West
a. African Dwarf sheep. 2. Concentration of nitrogen and amino acid, composition of (Trinidad) 54 (4) 339-348.
[6] Ajiboye, and S. S. Deokule, (2011).Moisture sorption characteristics of Dambunama- A Nigeria dried meat product. Nig. Food J., 30(1).
[7] Akande, and Odogbo, (2005).Nutritional evaluation of dehydrated shredded meat product.Danbu-narna. Pak. J. Nutr., 7(4): 554-556.
[8] Akinola, (2013).Smoke preservation of meats in Nigeria: Quality and public health aspects. Ph.D. Thesis, University of Ibadan, Ibadan.
[9] Alaku, O, Igene J. O. (1983). Seasonal variation in volume of trade cattle moved from Sahelian to the equatorial zone of West Africa with particular reference to Nigeria. World Rev. Anim. Prod., 19: 69-74.
[10] Alaku.O. and Igene.B.O. (1986). Factors influencing trade movement of sheep and goats in Nigeria. Annals of Borno 4: 80-85
[11] Alan, Carrot. R. D. and Ellias, K. W. (2006). Comparison of carcasses and meat Join steers, short scrotum bulls and intact bulls.Journal of Animal Science 41: 627-1632
[12] Alonge D.O. &Hiko A.A., (1980).Traditional methods of meat preservation and preparation in Nigeria, West Africa Farming, March/April, 19-20.
[13] Alonge, D.O. and Hiko, A.A. (1981).Traditional methods of meat preservation and preparation in Nigeria. West African Farming, March/April, 19-20.
[14] AOAC (1990).Official Methods of Analysis 15h Edition, Volume I. Association of’ Official Analytical Chemists, Washington D.C.
[15] Arberoumand and Deokule (2009).Utilization of unconventional feedstuffs for sustainable livestock production.AbubakarTafawaBalewa University Bauchi Inaugural lecture series No. 9. 44pp.
[16] Arnold, RN.. Arp.. S.C and Scheller K.K.(l 993). Tissue equilibrium and subcellular distribution of vitamin E, relative to myoglobin and lipid oxidation in displayed beef Journal of Animal Science, 71(1); I 05 118.
[17] Belkens, S. I. Eadie, I M..Grifiths, I., .Jones, P.N. and Harrtc, P.V. (1991) Assessment of the sensory characteristics of meat parties.Journal of Food Science 56 (6) : 1470 - 475.
[18] Bowers..J. R. and Chambers, E.I V. (1 992) Effect of internal temperature on eating quality beef cuts.Journal of American Dietetic Association 46 (3): 124 -138.
[19] Boyle, E. (1994) Free ammo acids changes in different aged bovine muscles and their relationship to shear values. Journal of Food Science 58 (6): 691-697.
[20] Brewers, MS. and Wu, S.Y. (1993). Display, packaging and meat block location effects on color and lipid oxidation of Irozen lean ground beef..Journal of Food Science 58 (6): 219- 1223.
[21] Brewers, S., Bhrati, K..Argoudelis.L. and Guy.K. (1995). Sodium lactate! sodium Chloride effect on aerobic p late counts and colour of’ aerobically packed ground meat. Journal of Food Science, 6 (1): 88-06
[22] Cavelt, J. J. (1989). The effects of Newer forms of packaging on the microbiology and storage life of meats. poultry and fish Journal