Effect of slaughtering processes on meat quality of cattle in Akure South and North Local Government areas of Ondo State, Nigeria

Abstract

The study investigated how the impact of various slaughtering methods affects the quality of beef in Akure South and North Local Government Areas of Ondo State, Nigeria, utilizing questionnaire-based data collection, the study employed a multi-stage sampling method involving 40 cattle butchers. Results show that 97.5% of the butchers were male, with skinning and singeing being the most common methods of carcass dressing. Statistical analysis revealed no significant differences in cooking loss with the highest values (42.19 ± 0.77 %) observed in singeing, while skinning had the lowest value (40.52 ± 1.19%). Meat samples from the singeing had the highest thaw loss value (3.10 ± 0.62%) compared to skinning (1.45 ± 0.54%). The sensory evaluation shows no significant (p>0.05) difference. Skinning had the highest values (6.13 ± 0.21, 6.20 ± 0.17) for juiciness and tenderness, while singeing had the lowest values (6.12 ± 0.10, 5.92 ± 0.28). Singeing had the highest values for flavour and overall acceptability (6.05 ± 0.23, 6.43 ± 0.17) compared to skinning (5.98 ± 0.20,6.40 ± 0.26). There was no significant difference (p>0.05) observed in the microbial status. Singeing meat recorded the highest bacterial count at 14.00 CFU/ml x 10^-7, while skinning had the lowest count (4.50 CFU/ml x 10^-7 ). Skin samples also presented the highest number of microbial isolates, including coliforms such as E. coli, observed in both singeing and skinning methods. Meticulous handling ensures food safety and satisfaction; skinning reduces bacterial contamination and produces tender meat compared to singeing.