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Histological evaluation of fresh, boiled and dried beef and camel meat
The Semimembranosus muscle used for the study was excited from the wholesale beef and camel meat of 2-3 years old male animals. The meat were trimmed of all surface fat, bone and connective tissue and chilled for 24 hours. Sizeable pieces of 7- 9 cm within a weight range of 60-80 gram were cut. Two...
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2007-12
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| LEADER | 00000njm a2000000a 4500 | ||
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| 001 | oai:repository.ui.edu.ng:123456789/4720 | ||
| 042 | |a dc | ||
| 720 | |a Fakolade, P. O. |e author | ||
| 720 | |a Omojola, A. B. |e author | ||
| 720 | |a Ogunsola, O. O. |e author | ||
| 720 | |a Afolabi, K. D. |e author | ||
| 260 | |c 2007-12 | ||
| 520 | |a The Semimembranosus muscle used for the study was excited from the wholesale beef and camel meat of 2-3 years old male animals. The meat were trimmed of all surface fat, bone and connective tissue and chilled for 24 hours. Sizeable pieces of 7- 9 cm within a weight range of 60-80 gram were cut. Two treatments were applied cum; boiling of meat for 30 minutes at 100 °C till uniform doneness was achieved. Secondly treatment involved smoking of boiled meat for 6 hours at 200 °C - 320 °C. The cooking loss, cold shortening, thermal shortening, shear force, water holding capacity and histological observation were measured. The camel meat gave the highest significant value (P<0.05) in cold shortening, shear force and cooking loss compared to beef. The water holding capacity of beef evaluated gave the highest (P<0.05) 68.12 % than 59.09 % obtained for camel meat. Increase in temperature and duration of cooking, increases shrinkage, coagulation, duration of collagen and protein hardening. | ||
| 024 | 8 | |a 1119-4308 | |
| 024 | 8 | |a Tropical Journal of Animal Science 10(1&2), pp. 205-215 | |
| 024 | 8 | |a ui_art_fakolade_histological_2007 | |
| 024 | 8 | |a http://ir.library.ui.edu.ng/handle/123456789/4720 | |
| 653 | |a Camel meat | ||
| 653 | |a Beef semimembranosus | ||
| 653 | |a Smoked | ||
| 653 | |a Boiled | ||
| 245 | 0 | 0 | |a Histological evaluation of fresh, boiled and dried beef and camel meat |