Asia Pacific Journal of Sustainable Agriculture, Food and Energy
The objective of the study was to assess farm welfare conditions and the observance of welfare by... more The objective of the study was to assess farm welfare conditions and the observance of welfare by cattle farmers in Ghana. The study applied field approaches to gather and analyze data. Data was collected from farms in the Northern, North East and Savanna regions. A total of three hundred and eighteen (318) cattle farmers were interviewed using semi-structured questionnaire. Observations and focus group discussions were also used to obtain data or verify some of the responses from the cattle farmers. Data collected was classified and summarized on the basis of the information provided. The study found evidence that most farmers were concerned about their animal’s welfare, but did not place equal weight on the five freedoms of animal welfare. Farmers placed the most premium on freedom from hunger, malnutrition and thirst (95%), and freedom from pain, injury and disease (90%). Farmers placed less premium on their animals freedoms from fear and distress (50%), and freedom from physical...
International Journal of Agricultural Research, Innovation and Technology
Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obt... more Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obtain cured characteristics has health implications for consumers. Three (3) kg each of ham were produced and labeled as H0, H1, H2, H3 and H4, respectively. H0 represented traditional ham produced with nitrite-curing salt and H4 contained common salt alone. H1, H2 and H3 were produced with 15.0 mg kg-1, 30.0 mg kg-1 and 60.0 mg kg-1 Ocimum gratissimum leaf extract as an additive with common salt. Proximate composition, pH, water activity and residual nitrite levels in treatments as well as color profiles were studied. The percentage contents of moisture, fat, protein and ash ranged from 40.02 (H3) to 41.20 (H4), 2.05 (H0) to 2.61 (H2), 19.37 (H4) to 20.83 (H3) and 2.27 (H4) to 2.69 (H2), respectively. Residual nitrite levels reduced significantly (P<0.05) with increased use of OG as an additive in ham production. Lightness, redness and yellowness characteristics of OG-common-salt-cured...
SPEECH DELIVERED BY THE VICE-CHANCELLOR, UNIVERSITY FOR DEVELOPMENT STUDIES, PROFESSOR GABRIEL AY... more SPEECH DELIVERED BY THE VICE-CHANCELLOR, UNIVERSITY FOR DEVELOPMENT STUDIES, PROFESSOR GABRIEL AYUM TEYE ON THE OCCASION OF THE APRIL 2019 GRADUATE CONGREGATION HELD ON SATURDAY, APRIL 27,
Meats are important potential sources of foodborne pathogens including Escherichia coli. This stu... more Meats are important potential sources of foodborne pathogens including Escherichia coli. This study was conducted to determine the prevalence and antimicrobial resistance of Escherichia coli isolated from meats in the Tamale metropolis of Ghana. Isolation of Escherichia coli was done using the procedure according to the USA-FDA Bacteriological Analytical Manual. Antibiotic resistance patterns in the Escherichia coli isolates were determined by the Kirby-Bauer disk diffusion method against 8 antibiotics. The overall prevalence of Escherichia coli in the meat samples was 84.00% (189/225). Mutton (88.89%), guinea fowl (88.89%), beef (86.67%), local chicken (80.00%), and chevon (75.56%) were contaminated by Escherichia coli. The average coliform count was 4.22 cfu/cm2 and was highest in guinea fowl (4.94 log cfu/cm2) and lowest in local chicken (3.23 log cfu/cm2). The Escherichia coli isolates were highly resistant to erythromycin (85.00%), tetracycline (73.33%), and ampicillin (71.67%)...
This experiment was conducted at the livestock unit of the University for Development Studies (UD... more This experiment was conducted at the livestock unit of the University for Development Studies (UDS) to determine the effect of corn cob on the performance of grasscutters (Thryonomys swinderianus). A total twelve weaned grasscutters of about 6 to 8 weeks old were assigned to two treatments, T0 containing 0% corn cob (control) and T1 containing 15% corn cob (CC). The experiment lasted for 8 weeks during the dry season. Data on feed intake and weight gain were collected over the period. Feed and feacal samples were collected from each treatment and their proximate composition analysed at the Spanish Laboratory of the UDS. There was no significant difference (P>0.05) between the two diets for crude protein (CP), ether extract (EE), Feed intake and final weight gain of the animals on the corn-cob based diets were similar to those on the non-corn cob base diet. It is concluded that corn cob could be included up to 15% in grasscutter diet without any detrimental effect on digestibility.
Foodborne infections due to the consumption of meat is a significant threat to public health. How... more Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% v...
This study was conducted at the meat processing unit of the University for Development Studies (U... more This study was conducted at the meat processing unit of the University for Development Studies (UDS), Nyankpala campus to determine the effect of sweet basil (Ocimum basilicum) leaf extract as a spice in hamburger. A total of 4 kg of meat (pork) was used. Two (2) g, 4 g and 6 g basil leaves were boiled separately in 0.5 liters of water for treatment 2, treatment 3 and treatment 4, respectively for 10 minutes. Thus each product contained the following: T1) control (without basil), T2) with 10 ml of basil extract per 1 kg of meat, T3) with 10 ml of basil extract per 1 kg of meat, T4) with 10 ml of basil extract per 1 kg of meat, Sensory analyses were conducted to examine the effect of basil on the sensory characteristics of the products. Sensory characteristics were not significantly different. There were significant differences in the protein contents of the products which cannot be solely attributed to the inclusion of basil leaf extract since the trend was not consistent. There wer...
This study investigates the effects of age/weight and castration on the fatty acid composition an... more This study investigates the effects of age/weight and castration on the fatty acid composition and the qualities of pork and pork fat. Thirty hybrid male pigs (50% Meishan x 50 % Large White) were used. Fifteen were castrated within the first two days of age and the other fifteen remained entire. At 12 weeks of age, the pigs were divided into three groups, each consisting of five castrates and five boars. Animals were fed a basic standard commercial pelleted diet for 30,60 or 90 days and then slaughtered, so that the actual age of the pigs at slaughter was 114, 144 and 174 days respectively. Parameters considered for carcass quality were carcass weight, initial pH (pH45) and ultimate (final) pH (pHu), and P2 backfat thickness. For pork and pork fat qualities, the following parameters were considered: backfat firmness, slip point, sensory attributes and adipose tissue fatty acid composition. Increasing age/weight significantly increased carcass weight and P2 backfat thickness (P<0...
In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities ... more In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities as a major source of employment and wealth creation for mostly traditional butchers. Though there is an ever changing meat processing standard internationally, butchers in Ghana on the other hand are still holding tight to their old practices and customs. Live animals are bought based on visual assessment and not by weight. Some of the butchers sell their products without weighing. There are no suitable weighing scales to determine live and carcass weights. This preliminary study was conducted using 35 animals to provide a means of a more accurate estimation of live and carcass weights of three tropical cattle beef cattle; the Zebu (Plate1), the humpless West African shorthorn (WASH) (Plate2) and the Sanga (Ghana Sanga), a crossbreed between WASH and Zebu (Plate3). Their live and carcasses weights and the weights of their major carcass components and offal were used to provide informatio...
Meat microorganisms are one of the main sources of foodborne illnesses, possessing serious challe... more Meat microorganisms are one of the main sources of foodborne illnesses, possessing serious challenges in developing countries including Ghana. This study determined the microbial quality of 100 meat (50 beef and 50 pork) samples collected from meat retail shops in the Bolgatanga Municipality. The surfaces of fresh (50) and smoked (50) meat samples were swabbed using a cotton swab and stored under 4℃ for transportation to the Laboratory. The meat samples were analyzed immediately on arrival at the Laboratory under aseptic conditions for total aerobic bacteria. The surrounding environments of the retail shops were also observed. Total aerobic count for smoked and fresh beef ranged from 4.75 -6.58 log cfu/g and that of pork ranged from 4.33 -6.94 log cfu/g. Smoked pork from Zobisi had the highest microbial load of 6.94 log cfu/g, followed by fresh beef (6.56 log cfu/g) from Jolly hut and fresh beef (6.52 log cfu/g) from Central mosque. Bacterial species identified on the fresh and smok...
The pervasiveness of antibiotic residues in animal foods undermines the safety and security of co... more The pervasiveness of antibiotic residues in animal foods undermines the safety and security of consumers. The consequences on human health through the development of antibiotic resistance is a growing disquiet to veterinary, health practitioners and stakeholders. This study evaluates the knowledge of farmers in antibiotic usage and the presence of antibiotic residues in chevon (lamb meat) and beef in Sunyani, Ghana. A total of 150 farmers were randomly selected and interviewed using a semi-structured questionnaire. In addition, 36 samples comprising 18 beef and 18 chevon samples were analyzed for antibiotic residues using a Liquid Chromatography Mass Spectrometry. Majority of the farmers kept only goats (30%), practiced the semi-intensive system (96%), had ever experienced infections on their farm (99.3%) and had ever used antibiotics (100%). The farmers used antibiotics mainly for therapeutic purposes (68%), encountered more diarrhea cases (65.3%), and used mostly tetracycline (56....
This study was conducted to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extrac... more This study was conducted to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) processed at different time intervals on the sensory qualities of pork sausage. Four (4) kg of minced pork was used. The pork was divided into four batches of one (1) kg each and placed in a metal pan and labeled treatment 1 to 4. Each product contained the following: Treatment 1 (T1) contained 0ml of the PPE to serve as the control product, Treatment 2 (T2) contained 10ml of PPE soaked for 12 hours , Treatment 3 (T3) contained 10ml of PPE soaked for 24 hours and Treatment 4 (T4) contained 10ml of PPE soaked for 36 hours. The products were evaluated for sensory and nutritional qualities. The study indicated that, the use of ‘prekese’ pod extract at different processing time intervals had no adverse effect (P > 0.05) on the sensory characteristics of the smoked pork sausage at an inclusion level of 10ml/kg of meat. The study also revealed that, the use of ‘prekese’ pod extract ...
Global Journal of Animal Scientific Research, 2014
This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extr... more This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) on the sensory characteristics and nutritional qualities of smoked pork sausages. Four kilograms of minced pork was used. The pork was divided into four equal parts (1kg per treatment). Each product contains the following: (T1) control (without PPE), (T2) 10 ml of full pod PPE/1kg of pork, (T3) 10 ml of chopped pod PPE/1kg of pork, and (T4) 10 ml of grind pod PPE/1kg of pork. Sensory analysis was conducted to determine the effect of the ‘prekese’ pod extract on the sensory characteristics of the product. Crude fat, crude protein and moisture content were determined to find out the effect of the pod extract on the nutritional qualities of the products. There were no significant differences in the sensory characteristics. There were significant differences in the nutritional qualities of the products in terms of crude protein, crude fat, pH and moisture contents. The inclusion of...
This on-station study evaluated the effects of whole cotton seed supplementation on the carcass a... more This on-station study evaluated the effects of whole cotton seed supplementation on the carcass and meat qualities of Djallonke sheep. Twelve sheep of similar age and weight were randomly selected and supplemented with whole cotton seed (WCS) for fifteen weeks in a completely randomized design. Three treatment levels of 0 g, 200 g and 400 g were offered with four replicates. Supplementation had no adverse effect on carcass quality but significantly (P<0.001) improved juiciness and overall liking of the meat. The results suggest that whole cotton seed could be used as a supplementary feed with 200 g being enough to ensure the survival and to improve the productivity and meat quality of the Djallonke sheep.
The shelf life and sensory characteristics of coarse beef sausage with dawadawa ( Parkia biglobos... more The shelf life and sensory characteristics of coarse beef sausage with dawadawa ( Parkia biglobosa ) pulp powder (DPP) as an extender was investigated. The sausages were formulated in four treatments with one serving as a control and the dawadawa pulp powder was added to the other three at various inclusion levels of 35g, 40g and 45g in T2, T3 and T4 respectively. The beef sausages were spiced and stuffed in natural casings and stored at a temperature of 4°C for 14 days. Weekly sensory characteristics of the products were evaluated for texture, taste, color, flavor, cohesiveness, juiciness and overall liking over a period of two weeks after storage. There were significant differences (P 0.05). Microbial load analysis of the beef sausage was carried out weekly for the 14 days of storage. The highest microbial load count was obtained in T3 on day 7 with 5.18×10 6 cfu/g and the lowest count in T2 on day 14 with 1.63×10 5 cfu/g even though the difference was not significant. The dawadaw...
This study investigated the effects of three varieties of sweet potato purees, that is orange-fle... more This study investigated the effects of three varieties of sweet potato purees, that is orange-fleshed sweet potato (OFP), purple-fleshed sweet potato (PFP) and white-fleshed sweet potato (WFP) on the sensory and nutritional qualities of beef sausages. A complete randomized design was used to assign the sweet potato purees to the meat. The sweet potato purees were added to 2kg meat at 0% (TO 0%), 10% (OFP1 10%, PFP1 10% and WFP1 10%), and 15% (OFP2 15%, PFP2 15% and WFP2 15%) inclusion levels. The British Standard Institute procedure was adopted for sensory analysis. The official methods of analysis of the Association of Official Analytical Chemists was used for nutritional analysis. There were no significant differences (P>0.05) in sensory attributes of beef sausages except tenderness which were generally improved in the sweet potato beef sausages on day 14. The pH of the sweet potato beef sausages varied significantly (P 0.05) in fat content of the beef sausages. Cooking loss ra...
Asia Pacific Journal of Sustainable Agriculture, Food and Energy
The objective of the study was to assess farm welfare conditions and the observance of welfare by... more The objective of the study was to assess farm welfare conditions and the observance of welfare by cattle farmers in Ghana. The study applied field approaches to gather and analyze data. Data was collected from farms in the Northern, North East and Savanna regions. A total of three hundred and eighteen (318) cattle farmers were interviewed using semi-structured questionnaire. Observations and focus group discussions were also used to obtain data or verify some of the responses from the cattle farmers. Data collected was classified and summarized on the basis of the information provided. The study found evidence that most farmers were concerned about their animal’s welfare, but did not place equal weight on the five freedoms of animal welfare. Farmers placed the most premium on freedom from hunger, malnutrition and thirst (95%), and freedom from pain, injury and disease (90%). Farmers placed less premium on their animals freedoms from fear and distress (50%), and freedom from physical...
International Journal of Agricultural Research, Innovation and Technology
Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obt... more Cured meats are desirable to consumers across the world. Unfortunately, the use of nitrite to obtain cured characteristics has health implications for consumers. Three (3) kg each of ham were produced and labeled as H0, H1, H2, H3 and H4, respectively. H0 represented traditional ham produced with nitrite-curing salt and H4 contained common salt alone. H1, H2 and H3 were produced with 15.0 mg kg-1, 30.0 mg kg-1 and 60.0 mg kg-1 Ocimum gratissimum leaf extract as an additive with common salt. Proximate composition, pH, water activity and residual nitrite levels in treatments as well as color profiles were studied. The percentage contents of moisture, fat, protein and ash ranged from 40.02 (H3) to 41.20 (H4), 2.05 (H0) to 2.61 (H2), 19.37 (H4) to 20.83 (H3) and 2.27 (H4) to 2.69 (H2), respectively. Residual nitrite levels reduced significantly (P<0.05) with increased use of OG as an additive in ham production. Lightness, redness and yellowness characteristics of OG-common-salt-cured...
SPEECH DELIVERED BY THE VICE-CHANCELLOR, UNIVERSITY FOR DEVELOPMENT STUDIES, PROFESSOR GABRIEL AY... more SPEECH DELIVERED BY THE VICE-CHANCELLOR, UNIVERSITY FOR DEVELOPMENT STUDIES, PROFESSOR GABRIEL AYUM TEYE ON THE OCCASION OF THE APRIL 2019 GRADUATE CONGREGATION HELD ON SATURDAY, APRIL 27,
Meats are important potential sources of foodborne pathogens including Escherichia coli. This stu... more Meats are important potential sources of foodborne pathogens including Escherichia coli. This study was conducted to determine the prevalence and antimicrobial resistance of Escherichia coli isolated from meats in the Tamale metropolis of Ghana. Isolation of Escherichia coli was done using the procedure according to the USA-FDA Bacteriological Analytical Manual. Antibiotic resistance patterns in the Escherichia coli isolates were determined by the Kirby-Bauer disk diffusion method against 8 antibiotics. The overall prevalence of Escherichia coli in the meat samples was 84.00% (189/225). Mutton (88.89%), guinea fowl (88.89%), beef (86.67%), local chicken (80.00%), and chevon (75.56%) were contaminated by Escherichia coli. The average coliform count was 4.22 cfu/cm2 and was highest in guinea fowl (4.94 log cfu/cm2) and lowest in local chicken (3.23 log cfu/cm2). The Escherichia coli isolates were highly resistant to erythromycin (85.00%), tetracycline (73.33%), and ampicillin (71.67%)...
This experiment was conducted at the livestock unit of the University for Development Studies (UD... more This experiment was conducted at the livestock unit of the University for Development Studies (UDS) to determine the effect of corn cob on the performance of grasscutters (Thryonomys swinderianus). A total twelve weaned grasscutters of about 6 to 8 weeks old were assigned to two treatments, T0 containing 0% corn cob (control) and T1 containing 15% corn cob (CC). The experiment lasted for 8 weeks during the dry season. Data on feed intake and weight gain were collected over the period. Feed and feacal samples were collected from each treatment and their proximate composition analysed at the Spanish Laboratory of the UDS. There was no significant difference (P>0.05) between the two diets for crude protein (CP), ether extract (EE), Feed intake and final weight gain of the animals on the corn-cob based diets were similar to those on the non-corn cob base diet. It is concluded that corn cob could be included up to 15% in grasscutter diet without any detrimental effect on digestibility.
Foodborne infections due to the consumption of meat is a significant threat to public health. How... more Foodborne infections due to the consumption of meat is a significant threat to public health. However, good vendor and consumer knowledge of meat safety could prevent meat contamination with and transmission of foodborne pathogens like Salmonella. Thus, this study investigated the vendor and consumer perception, knowledge, and practices of meat safety regarding ready-to-eat (RTE) meat and how this affected the prevalence and antibiotic susceptibility of Salmonella enterica in RTE meats in the streets of Ghana. A semi-structured questionnaire was used to obtain the demographics, knowledge, and practices of meat safety data from RTE meat vendors (n = 300) and consumers (n = 382). Salmonella enterica detection was done according to the United State of America (USA)-Food and Drugs Administration (FDA) Bacteriological Analytical Manual. The disk diffusion method was used for antibiotic resistance testing. The results revealed that most of the respondents had heard of meat safety (98.3% v...
This study was conducted at the meat processing unit of the University for Development Studies (U... more This study was conducted at the meat processing unit of the University for Development Studies (UDS), Nyankpala campus to determine the effect of sweet basil (Ocimum basilicum) leaf extract as a spice in hamburger. A total of 4 kg of meat (pork) was used. Two (2) g, 4 g and 6 g basil leaves were boiled separately in 0.5 liters of water for treatment 2, treatment 3 and treatment 4, respectively for 10 minutes. Thus each product contained the following: T1) control (without basil), T2) with 10 ml of basil extract per 1 kg of meat, T3) with 10 ml of basil extract per 1 kg of meat, T4) with 10 ml of basil extract per 1 kg of meat, Sensory analyses were conducted to examine the effect of basil on the sensory characteristics of the products. Sensory characteristics were not significantly different. There were significant differences in the protein contents of the products which cannot be solely attributed to the inclusion of basil leaf extract since the trend was not consistent. There wer...
This study investigates the effects of age/weight and castration on the fatty acid composition an... more This study investigates the effects of age/weight and castration on the fatty acid composition and the qualities of pork and pork fat. Thirty hybrid male pigs (50% Meishan x 50 % Large White) were used. Fifteen were castrated within the first two days of age and the other fifteen remained entire. At 12 weeks of age, the pigs were divided into three groups, each consisting of five castrates and five boars. Animals were fed a basic standard commercial pelleted diet for 30,60 or 90 days and then slaughtered, so that the actual age of the pigs at slaughter was 114, 144 and 174 days respectively. Parameters considered for carcass quality were carcass weight, initial pH (pH45) and ultimate (final) pH (pHu), and P2 backfat thickness. For pork and pork fat qualities, the following parameters were considered: backfat firmness, slip point, sensory attributes and adipose tissue fatty acid composition. Increasing age/weight significantly increased carcass weight and P2 backfat thickness (P<0...
In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities ... more In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities as a major source of employment and wealth creation for mostly traditional butchers. Though there is an ever changing meat processing standard internationally, butchers in Ghana on the other hand are still holding tight to their old practices and customs. Live animals are bought based on visual assessment and not by weight. Some of the butchers sell their products without weighing. There are no suitable weighing scales to determine live and carcass weights. This preliminary study was conducted using 35 animals to provide a means of a more accurate estimation of live and carcass weights of three tropical cattle beef cattle; the Zebu (Plate1), the humpless West African shorthorn (WASH) (Plate2) and the Sanga (Ghana Sanga), a crossbreed between WASH and Zebu (Plate3). Their live and carcasses weights and the weights of their major carcass components and offal were used to provide informatio...
Meat microorganisms are one of the main sources of foodborne illnesses, possessing serious challe... more Meat microorganisms are one of the main sources of foodborne illnesses, possessing serious challenges in developing countries including Ghana. This study determined the microbial quality of 100 meat (50 beef and 50 pork) samples collected from meat retail shops in the Bolgatanga Municipality. The surfaces of fresh (50) and smoked (50) meat samples were swabbed using a cotton swab and stored under 4℃ for transportation to the Laboratory. The meat samples were analyzed immediately on arrival at the Laboratory under aseptic conditions for total aerobic bacteria. The surrounding environments of the retail shops were also observed. Total aerobic count for smoked and fresh beef ranged from 4.75 -6.58 log cfu/g and that of pork ranged from 4.33 -6.94 log cfu/g. Smoked pork from Zobisi had the highest microbial load of 6.94 log cfu/g, followed by fresh beef (6.56 log cfu/g) from Jolly hut and fresh beef (6.52 log cfu/g) from Central mosque. Bacterial species identified on the fresh and smok...
The pervasiveness of antibiotic residues in animal foods undermines the safety and security of co... more The pervasiveness of antibiotic residues in animal foods undermines the safety and security of consumers. The consequences on human health through the development of antibiotic resistance is a growing disquiet to veterinary, health practitioners and stakeholders. This study evaluates the knowledge of farmers in antibiotic usage and the presence of antibiotic residues in chevon (lamb meat) and beef in Sunyani, Ghana. A total of 150 farmers were randomly selected and interviewed using a semi-structured questionnaire. In addition, 36 samples comprising 18 beef and 18 chevon samples were analyzed for antibiotic residues using a Liquid Chromatography Mass Spectrometry. Majority of the farmers kept only goats (30%), practiced the semi-intensive system (96%), had ever experienced infections on their farm (99.3%) and had ever used antibiotics (100%). The farmers used antibiotics mainly for therapeutic purposes (68%), encountered more diarrhea cases (65.3%), and used mostly tetracycline (56....
This study was conducted to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extrac... more This study was conducted to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) processed at different time intervals on the sensory qualities of pork sausage. Four (4) kg of minced pork was used. The pork was divided into four batches of one (1) kg each and placed in a metal pan and labeled treatment 1 to 4. Each product contained the following: Treatment 1 (T1) contained 0ml of the PPE to serve as the control product, Treatment 2 (T2) contained 10ml of PPE soaked for 12 hours , Treatment 3 (T3) contained 10ml of PPE soaked for 24 hours and Treatment 4 (T4) contained 10ml of PPE soaked for 36 hours. The products were evaluated for sensory and nutritional qualities. The study indicated that, the use of ‘prekese’ pod extract at different processing time intervals had no adverse effect (P > 0.05) on the sensory characteristics of the smoked pork sausage at an inclusion level of 10ml/kg of meat. The study also revealed that, the use of ‘prekese’ pod extract ...
Global Journal of Animal Scientific Research, 2014
This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extr... more This study was carried out to determine the effect of ‘prekese’ (Tetrapleura tetraptera) pod extract (PPE) on the sensory characteristics and nutritional qualities of smoked pork sausages. Four kilograms of minced pork was used. The pork was divided into four equal parts (1kg per treatment). Each product contains the following: (T1) control (without PPE), (T2) 10 ml of full pod PPE/1kg of pork, (T3) 10 ml of chopped pod PPE/1kg of pork, and (T4) 10 ml of grind pod PPE/1kg of pork. Sensory analysis was conducted to determine the effect of the ‘prekese’ pod extract on the sensory characteristics of the product. Crude fat, crude protein and moisture content were determined to find out the effect of the pod extract on the nutritional qualities of the products. There were no significant differences in the sensory characteristics. There were significant differences in the nutritional qualities of the products in terms of crude protein, crude fat, pH and moisture contents. The inclusion of...
This on-station study evaluated the effects of whole cotton seed supplementation on the carcass a... more This on-station study evaluated the effects of whole cotton seed supplementation on the carcass and meat qualities of Djallonke sheep. Twelve sheep of similar age and weight were randomly selected and supplemented with whole cotton seed (WCS) for fifteen weeks in a completely randomized design. Three treatment levels of 0 g, 200 g and 400 g were offered with four replicates. Supplementation had no adverse effect on carcass quality but significantly (P<0.001) improved juiciness and overall liking of the meat. The results suggest that whole cotton seed could be used as a supplementary feed with 200 g being enough to ensure the survival and to improve the productivity and meat quality of the Djallonke sheep.
The shelf life and sensory characteristics of coarse beef sausage with dawadawa ( Parkia biglobos... more The shelf life and sensory characteristics of coarse beef sausage with dawadawa ( Parkia biglobosa ) pulp powder (DPP) as an extender was investigated. The sausages were formulated in four treatments with one serving as a control and the dawadawa pulp powder was added to the other three at various inclusion levels of 35g, 40g and 45g in T2, T3 and T4 respectively. The beef sausages were spiced and stuffed in natural casings and stored at a temperature of 4°C for 14 days. Weekly sensory characteristics of the products were evaluated for texture, taste, color, flavor, cohesiveness, juiciness and overall liking over a period of two weeks after storage. There were significant differences (P 0.05). Microbial load analysis of the beef sausage was carried out weekly for the 14 days of storage. The highest microbial load count was obtained in T3 on day 7 with 5.18×10 6 cfu/g and the lowest count in T2 on day 14 with 1.63×10 5 cfu/g even though the difference was not significant. The dawadaw...
This study investigated the effects of three varieties of sweet potato purees, that is orange-fle... more This study investigated the effects of three varieties of sweet potato purees, that is orange-fleshed sweet potato (OFP), purple-fleshed sweet potato (PFP) and white-fleshed sweet potato (WFP) on the sensory and nutritional qualities of beef sausages. A complete randomized design was used to assign the sweet potato purees to the meat. The sweet potato purees were added to 2kg meat at 0% (TO 0%), 10% (OFP1 10%, PFP1 10% and WFP1 10%), and 15% (OFP2 15%, PFP2 15% and WFP2 15%) inclusion levels. The British Standard Institute procedure was adopted for sensory analysis. The official methods of analysis of the Association of Official Analytical Chemists was used for nutritional analysis. There were no significant differences (P>0.05) in sensory attributes of beef sausages except tenderness which were generally improved in the sweet potato beef sausages on day 14. The pH of the sweet potato beef sausages varied significantly (P 0.05) in fat content of the beef sausages. Cooking loss ra...
Uploads
Papers by Gabriel Teye