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DC Field | Value | Language |
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dc.contributor.author | Fakolade, P. O. | - |
dc.contributor.author | Omojola, A. B. | - |
dc.contributor.author | Ogunsola, O. O. | - |
dc.contributor.author | Afolabi, K. D. | - |
dc.date.accessioned | 2019-09-10T09:39:13Z | - |
dc.date.available | 2019-09-10T09:39:13Z | - |
dc.date.issued | 2007-12 | - |
dc.identifier.issn | 1119-4308 | - |
dc.identifier.other | Tropical Journal of Animal Science 10(1&2), pp. 205-215 | - |
dc.identifier.other | ui_art_fakolade_histological_2007 | - |
dc.identifier.uri | http://ir.library.ui.edu.ng/handle/123456789/4720 | - |
dc.description.abstract | 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Animal Science Association of Nigeria | en_US |
dc.subject | Camel meat | en_US |
dc.subject | Beef semimembranosus | en_US |
dc.subject | Smoked | en_US |
dc.subject | Boiled | en_US |
dc.title | Histological evaluation of fresh, boiled and dried beef and camel meat | en_US |
dc.type | Article | en_US |
Appears in Collections: | scholarly works |
Files in This Item:
File | Description | Size | Format | |
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(23) ui_art_fakolade_histological_2007.pdf | 8.46 MB | Adobe PDF | View/Open |
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