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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Quality assessment of meat patties cured with ocimum gratissimum extract
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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
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Qualitative evaluation of kilishi prepared from beef and pork
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Sensory and physicochemical evaluation of suya produced from various round muscles
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Quality characteristics and microbial status of beef smoked with different plant materials
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Clementine mandarin orange peel and pulp, grape pomace and seed extracts as potential preservatives for beef patties
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Histological evaluation of fresh, boiled and dried beef and camel meat
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Effects of cymbopogon citratus extract on quality of chevon patties during storage
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Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.
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The effect of electrical input during beef processing on resultant meat quality
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The effect of electrical inputs during beef processing on resultant meat quality
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Molecular phylogenetics and conservation aspects of antelopes
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Ranching with sable antelope (Hippotragus niger niger) in South Africa
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A study of the social behaviour of the Roan antelope, Hippotragus equinus equinus (Desmarest, 1804) in the Kruger National Park
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A gravity approach to the determinants of international bovine meat trade
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Effects of production systems on the muscle energy status post mortem and meat quality of beef cattle
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Carcass and meat quality characteristics of intact and castrated male cattle
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Factors Affecting Roan and Sable Antelope Populations on Nature Reserves in Transvaal with particular reference to ecophysiological aspects
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Reproductive and body size measurements in a cohort of Roan- and Sable antelope (Hippotragus equinus- and niger) in South Africa
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Visual assessments of meat surface structure and meat colour to predict beef tenderness between five South African beef breeds
