Skip to content
Research Article Open access CC BY 4.0

Breeds vs Post-mortem Dressing Methods on Meat Quality and Microbial Assay of Mutton

A. O. Akinwumi, O. O. Ojebiyi, C. O. Olagoke, O. O. Olatunji, D. O. Okunlola, S. J. Ayoola, B. S. Olawuyi, R. A. Atandah, T. Y. Adeniji, A. K. Ola, O. E. Oyolola

Journal of Applied Life Sciences International · pp. 52–65 · Published 12 Aug 2022

10.9734/jalsi/2022/v25i4595

Abstract

The experiment was carried out to evaluate the influence of different breed of  sheep (West African Dwarf WAD, Ouda, Balami) and three different post-mortem dressing methods (scalding, singeing, and skinning) on the carcass, physical properties, organoleptic properties keeping quality of mutton in a factorial arrangement. Significant differences were recorded for both the strain and processing methods effect on the carcass characteristics and primal cuts. Balami strain of sheep yielded highest significant values (p<0.05) on all the primal cuts except rack and leg cuts which their values are closely related. Highest and lowest significant (p<0.05) values were observed for carcass weight (%) in both scalding (43.12) and singeing (37.90) while similar values (p>0.05) were recorded for Ouda and Balami breeds in cooking loss and cold loss (%) but least significant (p<0.05) value was noticed for Balami in terms of drip loss (4.96). Strain and processing methods does not influence (p>0.05) pH significantly, however significant (p<0.05) values were obtained when pH were observed at intervals (0, 30 and 60 mins).  On the organoleptic properties, significant differences (p<0.05) were recorded in both the strain effect and processing methods as Balami and scalding method possess the highest significant (p<0.05) values in colour, juiciness, texture, flavor and overall acceptability except for tenderness that was not influenced (p>0.05) significantly by different post-slaughter dressing methods. total bacteria count (TBC) was reported at lowest significant level for WAD (1.23 x 1018cfu/g) and scalded mutton (1.24 x 1018cfu/g) at 0hr post-mortem however Balami strain and scalding method maintained the least significant (p<0.05) total bacteria count throughout the storage days (>0hrs to 13weeks). Conclusively, Balami breed of sheep and scalding method of post-mortem dressing gave promising and preferred results in all the quality parameters and are hereby advocated.

Meat quality microbial assay mutton sheep Balami breed

References (35)

  1. 1 Reference methods for the assessment of physical characteristics of meat [DOI]
  2. 2 Consumer thresholds for establishing the value of beef tenderness. [DOI]
  3. 3 Differences in Carcass and Meat Characteristics Between Chicken Indigenous to Northern Thailand (Black-Boned and Thai Native) and Imported Extensive Breeds (Bresse and Rhode Island Red) [DOI]
  4. 4 Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties [DOI]
  5. 5 Review: Factors affecting sheep carcass and meat quality attributes [DOI]
  6. 6 Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat [DOI]
  7. 7 Laboratory Manual for Microbiology [DOI]
  8. 8 Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH [DOI]
  9. 9 Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model [DOI]
  10. 10 Isolation and molecular characterization of Escherichia coli O157 isolated from cattle, pigs and chickens at slaughter [DOI]
  11. 11 The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs [DOI]
  12. 12 Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes [DOI]
  13. 13 Conversion of chicken muscle to meat and factors affecting chicken meat quality: a review
  14. 14 A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes [DOI]
  15. 15 Growth performance, carcass characteristics and meat sensory evaluation of West African dwarf sheep fed varying levels of maize and cassava hay [DOI]
  16. 16 Effects of age and season of slaughter on meat production of light lambs: Carcass characteristics and meat quality of Leccese breed [DOI]
  17. 17 Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs [DOI]
  18. 18 Meat quality of lambs (hair and wool) slaughtered at different live weights [DOI]
  19. 19 Effect of Age and Breed on Carcass and Meat Quality Characteristics of Beni-Guil and Ouled-Djellal Sheep Breeds [DOI]
  20. 20 Feed efficiency, carcass characteristics, and sensory quality of lambs, with or without prolific ancestry, fed diets with different protein supplements1 [DOI]
  21. 21 Carcass and meat parameters in Cornigliese sheep breed as affected by sex and age-class [DOI]
  22. 22 Carcass and meat quality characteristics of Oula lambs in China [DOI]
  23. 23 EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT [DOI]
  24. 24 The indigenous sheep of Nigeria
  25. 25 Molecular basis of meat color [DOI]
  26. 26 PROPERTIES OF MEAT PROTEINS [DOI]
  27. 27 Carcass and Meat Differentiation of Burnt and Stripped Sheeps in Benin [DOI]
  28. 28 Carcass Characteristics of Red Sokoto Buck Goat as Affected by Singeing, Scalding and Skinning [DOI]
  29. 29 Effect of Different Dressing Methods on the Carcass Characteristics, Chemical Composition and Organoleptic Properties of Meat from Traditionally Managed West African Dwarf Sheep. [DOI]
  30. 30 Effect of breed, chilling duration and processed product on the quality characteristics of mutton [DOI]
  31. 31 Fate of Gram-Positive Bacteria in Reconditioned, Pork-Processing Plant Water [DOI]
  32. 32 ULTRA‐RAPID CHILLING: CHILLING RATE EFFECTS ON THE APPEARANCE OF LAMB CARCASSES AND TENDERNESS OF LAMB CHOPS [DOI]
  33. 33 Effectson carcass weight and meat quality of pigs dehaired by scalding or singering post-mortem [DOI]
  34. 34 Comparison of carcass characteristics and meat quality of Norwegian white sheep breed with two Western Balkan Pramenka sheep breeds.
  35. 35 Comparison of meat quality traits of scalded and non-scalded broiler breast meat [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

15

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.