ABSTRACT
Reduction of protein malnutrition in many areas requires evaluation of simple, affordable, cheap but effective processing and preservation methods that ensure protein requirements are met. There is increase in the consumption of meat in the modern world. There is need to process raw meat to other forms to serve as alternatives to the consumers. The study is aimed at checking the acceptability of the processed meat product alternatives to boiled meat within the community.This paper is aimed at evaluating the consumption pattern of different meat products within a community and the levels of their preference and acceptability within the environment. Meat from ruminant cow is processed into different meat product suya, kilichi, balangu and was subjected to sensory evaluation to check which one the individuals within the community and why it is the most preferred. The study location is Ikole in Ikole local government in Ekiti state. The result showed that factors affecting meat purchase majorly were quality with about 21.5% of the population choosing the factor, then taste with about 19.75 and freshness with about 18.9%.The result also showed that factors determining the type of meat product purchased are taste and flavour with about 23.4%, affordability 20.7% and availability 15.3%. The result showed that the most preferred meat product was the suya with 50.8% of the population ranking it as first while kilichi has a percentage of 32.8% and balangu with 15.2%.
Keyword: Acceptability, consumption, determinants
TABLE OF CONTENTS
LIST OF TABLES ........ x
LIST OF FIGURES ... xi
CHAPTER ONE
1.0 INTRODUCTION ....................................................................................................................... 1
1.1 STATEMENT OF PROBLEM .................................................................................................. 3
1.2 JUSTIFICATION OF THE STUDY.........................................................................................4
1.3 OBJECTIVE ............................................................................................................................... 4
1.3.1 BROAD OBJECTIVES ...................................................................:..................................4
1.3.2 SPECIFIC OBJECTIVES .................................................................................................. 4
CHAPTER TWO LITERATURE REVIEW ........................................................................................................ 5
2.1 LIVESTOCK ANIMAL AND DOMESTICATION .................................................:..............5
2.2 LIVESTOCK ANIMALS AS SOURCE OF FOOD AND MEAT
2.3 MEAT .................................................................................................................'..........................6
2.4 MEAT PRODUCTION AND CONSUMPTION .....................................................................7
2.5 MEAT TYPES ............................................................................................................................. 8
2.5.1 THE WHITE MEAT ...............................................................................................,........11
2.5.2 THE RED MEAT .............................................................................................................. 11
2.6 PROCESSED RED MEAT ...................................................................................................... 14
2.7 MEAT COMPOSITION ...........................................................................................................14
2.8 MEAT QUALITY PARAMETERS ........................................................................................16
2.8.1 TEXTURE AND TENDERNESS .........................................'...........................................16
2.8.2 WATER HOLDING CAPACITY AND JUICINESS ....................................................19
2.8.3 MEAT FLAVOUR AND EFFECT OF COOKING......................................................21
2.8.4 MEATCOLOUR ..........................................................................,...................................22
2.8.5 COOKED MEAT PIGMENT .............................................................................,............24
2.9 MEAT SPOILAGE AND DETERIORATION IN QUALITY ............................................. 25
2.10 ACTIVITY OF MICROORGANISMS
2.11 EFFECT OF TEMPERATURE ON MEAT SPOILAGE .....................................................29
2.12 MEAT PRESERVATION ........................................................................................................ 29
2.12.1 WHY IS FOOD PRESERVATION IMPORTANT? .................................................... 30
2.13 PRINCIPLES OF FOOD PRESERVATION .........................................................................31
2.13.1 GENERAL METHODS OF PRESERVATION INCLUDE ...............,........................31
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2.14 PREPARATION AND STORAGE OF BEEF PRODUCTS ...............
2.15 MEAT PROCESSING: ............................................................................................................. 34
2.16 MEAT SMOKING .................................................................................................................... 35
2.16.1 SMOKE HOUSE .............................................................................................................. 37
2.16.2 EFFECT OF SMOKING ON MEAT ................................................................:............37
2.16.3 HEALTH RISKS OF SMOKED MEAT .......................................................................38
2.17 SUYA..................................................................................................................'........................39
2.18 KILICHI . 40
2.19 . BALANGU.
MEAT SPOILAGE AND DETERIORATION IN QUALITY ............................................. 25
ACTIVITY OF MICROORGANISMS .................................................................................. 28
2.10.1 BACTERIA CONTAMINANTS OF MEAT .................................................................28
2.10.2 YEASTS AND MOULDS ................................................................................................ 29
CHAPTER 3
3.1 RESEARCH METHODOLOGY ............................................................................................ 42
3.2 STUDY LOCATION ................................................................................................................ 42
3.3 METHOD OF DATA COLLECTION ...................................................................................42
3.4 SAMPLING TECHNIQUES ................................................................................................... 43
3.5 SAMPLE COLLECTION AND PREPARATION FOR SMOKED BEEF ........................43
3.6 SMOKING OF MEAT ............................................................................................................. 43
3.6.1 CONSTRUCTION OF SMOKING DRUMS ........................................................................ 43
3.6.2 USE OF ELECTRIC OVEN .............................................................................................43
3.7 MEAT DISTRIBUTION IN SMOKE OVENS AND ELECTRIC OVEN ..........................44
3.7.1 ON SMOKING DRUM ....................................................................................................44
3.7.2 IN THE ELECTRIC OVEN
3.8 INGREDIENT PREPARATIONS ..........................................................................................44
3.8.1 TSIRE (SUYA)INGREDIENTS PREPARATION .......................................................44 ·
3.8.2 BALANGU INGREDIENTS PREPARATION .............................................................45
3.8.3 KILICHIINGREDIENTS PREPARATION .................................................................45
3.9 MEAT PREPARATION ..........................................................................................................45
3.9.1 PREPARATION AND ROASTING OF SUYA.............................................................45
3.9.2 PREPARATION AND ROASTING OF KILICHI .......................................................46
3.9.3 PREPARATION AND ROASTING OF BALANGU ....................................................46
3.10 SENSORY EVALUATION ...........................................................'.........,................................46
3.11 METHOD OF DATA ANALYSIS .......................................................................................... 47
CHAPTER 4 RESULTS AND DISCUSSIONS
4.1 SOCIO ECONOMIC CHARACTERISTICS OF THE RESPONDENTS ...............,............48
4.2 AWARENESS OF MEAT AND MEAT PRODUCTS AVAILABLE WITHIN THE COMMUNITY ................... 52
4.2.1 INFLUENCE OF SOCIAL ASSOCIATION .................................................................52 ·
4.2.2 CONSUMPTION OF RAW MEAT ................................................................................ 52
4.2.3 PURCHASE OF PROCESSED MEAT AND PURCHASE RATE ..............................52
4.2.4 IN THE ELECTRIC OVEN ............................................................................................ 44
4.3 AWARENESS AND AVAILABILITY OF PROCESSED MEAT ...................................... 52
4.4 MOST PREFERED MEAT PRODUCTS ............................................................................ 53
4.5 FACTORS LOOKED OUT FOR IN PURCHASING MEAT PRODUCTS ........................54
4.6 POINT OF PURCHASE .......................................................................................................... 54
4.7 DETERMINANTS OF KIND OF PROCESSED MEAT PRODUCT CONSUMED .........55
4.8 RESPONSES TO STATEMENT FACTORS INFLUENCING CHOICE OF ACCEPTABILITY OF PROCESSED MEAT PRODUCTS AND WILLINGNESS TO PAY FOR THE PRODUCTS ............................................. 57
4.9 · CHI SQUARE ANALYSIS TABLE OF ASSOCIATION FOR CONSUMPTION OF MEAT PRODUCTS............................. 59
4.10 TEST OF ASSOCIATION BETWEEN FACTORS (STATUS AND INCOME LEVEL) WITH ATTRIBUTES 61
4.11 OVERALL RANKING AND PREFERNCE ......................................................................... 74
4.11.1 SUYA ................................................................................................................................. 74
4.11.2 KILICHI ........................................................................................................................... 74
4.11.3 BALANGU ............... ,........................................................................................................ 74
CHAPTER 5 CONCLUSION AND RECOMMENDATION ..................................................................................
5.1 SUMMMARY ........................................................................................................................... 76
5.2 RECOMENDATION
REFRENCES .............................................................................................................................................. 78
APPENDIX ................................................................................................................................................. 89
