Asian Food Science Journal, XXXX,Vol.: 3, Issue.: 1
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.
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.
(1) Vijaya Khader, Professor, Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, India.
(1) Tamer Çağlayan, 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
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.
Carcass; red sokoto buck; singeing; scalding; skinning.Review History Comments