| Popis: |
This report is an evaluation of the qualitative effects of processing on the quality of three meat products of Nigeria namely Kilishi, Unam inung and processed rabbit. With Kilishi, infused meat samples were sundried and oven dried and then evaluated. The drying behaviour before and after infusion were similarly affected by the treatments. Final product yields after dehydration were 39.88 and 38.75% for oven dried and sundried samples respectively. Bacterial destruction was more in the oven dried than sundried samples with great reduction in drying time and no adverse effect on the chemical composition and overall acceptability of the products. With Unam inung, curing reduced moisture and protein contents of pork unlike the lipid content, which increased. Smoked samples were superior to unsmoked ones with those salted at 25% being rated best in all organoleptic attributes. Scalding, compared to skinning, significantly enhanced dressing weight and percentage of rabbits while there was an extensive dehydration of meat during the curing, smoking and ageing phases. The shear force values were lower for the injected than the non injected samples. Thus processing generally improves the quality and acceptability of meat products. |
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