The effect of method of handling and season on weight loss, water holding capacity and colour quality of beef sold in Imo State, Nigeria.

Abstract

The objective of this study was to determine the influence of handling method and season on water holding capacity, weight loss, cooking loss and colour of retail beef. Four handling methods which corresponded to the commercial methods of handling retail meat were selected. They were beef sample kept uncovered on the butchers table (Treatment A); beef sample kept uncovered and under room temperature but not on the butcher’s table in order to prevent customers from handling it (Treatment B); beef sample exposed to sunlight (Treatment C); and beef sample kept on top of ice in a covered cooler (Treatment D). Samples were kept from 09.00 hrs till 18.00 hrs on sampling days. The experiment was replicated 3 times in each of the two seasons (rainy and dry seasons), with an interval of 7 days between sampling. Percentage water holding capacity (% WHC) was neither affected by season nor handling method (P>0.05). However, the mean % WHC for the rainy season beef samples was slightly higher than that for the dry season counterparts. Percentage weight loss (% WL) showed significant differences (P<0.05) between the four handling methods within and between the seasons. Similarly, the handling methods and season had significant effects (P<0.05) in percentage cooking loss (% CL) and subjective colour score (SCC). Significant and positive linear relationship was observed between atmospheric humidity and WHC (R=0.807; P<0.05). There was also significant and positive linear correlation between atmospheric temperature and WL (R=0.857; P<0.05).

Keywords: Beef, Handling method, Season, Humidity, Temperature and Meat quality