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CHILLING AT DIFFERENT TIME INTERVALS; THE INFLUENCE ON PHYSICOCHEMICAL CHARACTERISTICS OF BEEF
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This study was carried out at Meat Science Laboratory of the Department of Animal Production College of Agricultural Sciences, Olabisi Onabanjo University, Yewa Campus Ayetoro Ogun State. The aim was to investigate the effect of delayed chilling on physicochemical properties of 3kg of thigh muscle cut (Semi-membranosus muscle) of freshly slaughtered N'dama bull (Bos taurus) purchased from Ayetoro slaughter slab. It was sub-divided into 6 portions of 500g and each portion represented a chilling treatment; TO= (Normal Chilling) control; T1: Chilling after 2hrs delay; T2 = Chilling after 4hrs delay, T3 Chilling after 6hrs delay; T4 = Chilling after 8hrs delay, T5= Chilling after 10hrs delay. Data were collected on a completely randomized design experiment and analyzed statistically. The results showed that delayed chilling had significant (p<0.05) effects on all the physical and chemical variables tested in this study. It was observed that these variables increased favourably up to 6hrs of delayed chilling (T3) and started to decrease beyond that time. It is recommended therefore, that chilling of beef should not be delayed beyond 6hrs for wholesome beef.
Nigerian Society for Animal Production (NSAP)
Title: CHILLING AT DIFFERENT TIME INTERVALS; THE INFLUENCE ON PHYSICOCHEMICAL CHARACTERISTICS OF BEEF
Description:
This study was carried out at Meat Science Laboratory of the Department of Animal Production College of Agricultural Sciences, Olabisi Onabanjo University, Yewa Campus Ayetoro Ogun State.
The aim was to investigate the effect of delayed chilling on physicochemical properties of 3kg of thigh muscle cut (Semi-membranosus muscle) of freshly slaughtered N'dama bull (Bos taurus) purchased from Ayetoro slaughter slab.
It was sub-divided into 6 portions of 500g and each portion represented a chilling treatment; TO= (Normal Chilling) control; T1: Chilling after 2hrs delay; T2 = Chilling after 4hrs delay, T3 Chilling after 6hrs delay; T4 = Chilling after 8hrs delay, T5= Chilling after 10hrs delay.
Data were collected on a completely randomized design experiment and analyzed statistically.
The results showed that delayed chilling had significant (p<0.
05) effects on all the physical and chemical variables tested in this study.
It was observed that these variables increased favourably up to 6hrs of delayed chilling (T3) and started to decrease beyond that time.
It is recommended therefore, that chilling of beef should not be delayed beyond 6hrs for wholesome beef.
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