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Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was...
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| Format: | Article |
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2022
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| LEADER | 00000njm a2000000a 4500 | ||
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| 001 | oai:repository.ui.edu.ng:123456789/11049 | ||
| 042 | |a dc | ||
| 720 | |a Apata, E. S. |e author | ||
| 720 | |a Adegoke, M. A. |e author | ||
| 720 | |a Apata, O. C. |e author | ||
| 720 | |a Olugbemi, M. T. |e author | ||
| 720 | |a Ogungbayi, G. B. |e author | ||
| 720 | |a Okolosi, J. E. |e author | ||
| 260 | |c 2022 | ||
| 520 | |a The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was purchased, chilled at 4oC for 24 hours, and apportioned to 6 parts of 250g per treatment. Beef samples were injected with vinegar (25 ml) in each treatment using a hypodermic needle and syringe and were immersed in same concentration in plastic containers and preserved for 14 days. The results indicated that vinegar concentrations significantly (p<0.05) affected beef quality fac-tors especially beef in T3 (3%) which furnished lower values of detrimental physical factors; cooking loss (12.23), thermal shortening (5.20) and drip loss (10.40), lipid oxidation mPV (0.11), TBA (0.22), microbial load TVC (4.60), TCC (3.29), TFC (2.38) and TAC (3.43) relative to other levels of vinegar concentrations. The same treatment (T3) elicited higher, cooking yield (87.77), raw meat colour (6.00), protein (20.47), flavour (6.70), texture (6.87) and overall acceptability (7.67) in comparison with other treatments of vinegar. It was recommended therefore; 3% vinegar could be utilized to preserve beef since it enlisted high shelf-life quality factors and acceptability. | ||
| 024 | 8 | |a 0855-7349 | |
| 024 | 8 | |a ui_art_apata_effect_2022 | |
| 024 | 8 | |a Ghanian Journal of Animal Science 13(2), pp. 63-72 | |
| 024 | 8 | |a https://repository.ui.edu.ng/handle/123456789/11049 | |
| 653 | |a Beef | ||
| 653 | |a Food-grade | ||
| 653 | |a Preservation | ||
| 653 | |a Quality | ||
| 653 | |a Vinegar concentration | ||
| 245 | 0 | 0 | |a Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef |