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Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior
Abstract
The technological quality of raw meat from Nsukka local abattoir was evaluated by analyzing the proximate composition, water holding capacity, pH, Napole yield and sensory colour and texture of longissimus dorsi [LD] and psoas major [PM] of beef and pork. Results show that moisture [71.36 – 72.76%], protein [21.37 – 22.75%], fat
[3.81 – 4.36%] and ash [0.80 – 1.30%] contents were within the range known for fresh raw beef and pork. Due to species differences and effect of scalding, pork had significantly lower ultimate pH [5.35 – 5.54] compared to beef [5.83 –5.91]; with 70% of the pork muscles being in the PSE range contrasted with 38% of those of beef. Also due to muscle
differences LD had lower ultimate pH compared to PM, although the differences were not found to be significant [p<0.05]. The drip loss was higher for beef and LD compared respectively to pork and PM. The cooking loss was low for all samples and samples with lower ultimate pH
had higher cooking loss. Napole yield was higher for beef and LD compared respectively to pork and PM. Hardness data showed that pork and PM were harder than beef and LD respectively but the toughness data showed LD to be tougher than PM. Sensory texture [finger feel] data correlated with hardness score [r= -0.73] showing that hardness instead of toughness influenced texture preference. Hardness and
toughness as well as sensory texture had high coefficient of variation
[3.81 – 4.36%] and ash [0.80 – 1.30%] contents were within the range known for fresh raw beef and pork. Due to species differences and effect of scalding, pork had significantly lower ultimate pH [5.35 – 5.54] compared to beef [5.83 –5.91]; with 70% of the pork muscles being in the PSE range contrasted with 38% of those of beef. Also due to muscle
differences LD had lower ultimate pH compared to PM, although the differences were not found to be significant [p<0.05]. The drip loss was higher for beef and LD compared respectively to pork and PM. The cooking loss was low for all samples and samples with lower ultimate pH
had higher cooking loss. Napole yield was higher for beef and LD compared respectively to pork and PM. Hardness data showed that pork and PM were harder than beef and LD respectively but the toughness data showed LD to be tougher than PM. Sensory texture [finger feel] data correlated with hardness score [r= -0.73] showing that hardness instead of toughness influenced texture preference. Hardness and
toughness as well as sensory texture had high coefficient of variation
