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Asian Food Science Journal, XXXX,Vol.: 3, Issue.: 1

Original-research-article

Carcass Characteristics of Red Sokoto Buck Goat as Affected by Singeing, Scalding and Skinning

 

P. I. Okoh1* and A. B. Omojola2

1Department of Animal Science, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

2Department of Animal Science, University of Ibadan, Oyo State, Nigeria.

Article Information

Editor(s):

(1) Vijaya Khader, Professor, Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, India.

Reviewers:

(1) Tamer Ça─člayan, Selcuk University, Turkey.

(2) Enver Baris Bingol, Istanbul University, Turkey.

(3) Marta Laranjo, Universidade de Évora, Portugal.

Complete Peer review History: http://www.sciencedomain.org/review-history/25062

Abstracts

A study on carcass characteristics of Red Sokoto (RS) Buck goat as affected by singeing, scalding and skinning was carried out. Twelve intact RS buck goats with an average live-weight of 18.00 + 0.65 Kg were allocated to these post-slaughter processing treatments. Parameters like temperature, pH, dressing percentage, wholesale cuts, Water Holding Capacity (WHC) among others, were taken. The experimental model was a Complete Randomized Design (CRD), while data generated were analyzed by the procedure of SAS (1999). Results from the study showed that singeing of RS goat meat significantly (P<0.05) elevated the internal temperature, initial pH and the WHC of the meat. Scalding significantly (P<0.05) increased the dressing percentage and wholesale cuts of the carcass. While skinning exerted significant (P<0.05) increase on the drip loss and cold loss of RS carcass Post-mortem. By this, it can be said that post-mortem handling of carcasses affects to a large extent the quality traits of the meat.

Keywords :

Carcass; red sokoto buck; singeing; scalding; skinning.

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