Article Sidebar
Published:
Dec 31, 2022Keywords:
Article Details
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.
Main Article Content
Physicochemical and Sensory Properties of Meat Floss Developed from Rabbit Meat and Different Oils
Abstract
Meat floss is a shredded meat product that is light, easy to pack and nutrient retaining which is produced traditionally from beef, in this study it was produced from rabbit meat to optimize the benefits associated with rabbit meat such as low fat, cholesterol and sodium. This study evaluated the physicochemical and sensory properties of rabbit meat floss (RMF) produced with different oil types. RMF was produced from rabbit meat by cooking, cooling, shredding and deep-frying was done in three cooking oils (Refined palm oil, soya oil and canola oil). The proximate composition (%) of the freshly prepared meat floss was determined. RMF types were assessed for sensory, and physicochemical properties alongside Thiobarbituric Acid Reactive Substances (TBARS[mg/100g]), in a completely randomized design. Only Ether extract was significantly different among the RMF, with Soya oil (62.00) being higher than others It was observed that TBARS was also higher in RMF with Soya oil (3.62) than others. There were no significant study differences across the sensory parameters. This showed that cooking oil type had no significant difference on the crude protein content of the product, or the ash content. The rabbit meat floss across all oil types were well accepted, with Soya oil standing out as the best for rabbit meat floss production.
