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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

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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.

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