ABSTRACT

Beef meat was treated with extracts or powders of four vegetables namely (Jiazi (Gongronema va//Jo/ia), llziza (I'iper g,Iinee11.s1s), (}nugbo (Vernonia anzygdalina) aiid .Nc/nianwu Ocimn,n graiissimwn) at three difThrent concentrations, either smoked at 70-80°c or oven dried at 105°c for 3 hrs and then stored. Two control samples with one having no treatment and the other with Na2S2O5at 0.02% were run. Raw and processed beef were microbially and chemically analysed. The processed beef with extracts revealed staphylococcus aureus after 28 days of stora.ge while 49 days for those treated with powdered leaves. Meat treated with Na2S2o5showed a reduced microbial load unlike the one with no 'treatment. Meat treated with Onngbn extracts and powdered leaves showed the lowest microbial counts followed by Nchiianwu , Utazi and Uziza at their highest concentrations. The dried meat showed also a lower microbial load when compared with the smoked samples. The result showed. a reduced microbial load on processed meat samples with powdered leaves when compared with the Extract. Mould growth was a major problem encountered. The fungal growth was observed immediately after the first week of processiflg on the samples treated with powdered leaves and second week on that of Extract. Cultured plates when analysed revealed growth of fusarium spp penicillium carnemberti , Botrytis cinera, candida albican, mucor spp and Aspergillus"hich were represented in a graph. The statistical analysis carried out showed thatprotein content was si.gnificantly different(p <0.05) at various levels of the concentration of which Uziza and Nc/niaizi'u Treatment appeared highest. The moisture analysis also revealed a si.gnificant ( p< 0.05) . The sensory evaluation at (ji<O.O5) showed that the Treatment effect of the samples on their organoleptic qualities (colour, flavour, taste and over all acceptability) have significant difference.

TABLE OF CONTENTS

Title page

Certification ..

Dedication .-. iii

Acknowledgment iv

Table of contents v

List of Tables vi

List of Figures vii

Abstract viii

CHAPTER ONE

1.0 Introduction

1.1 Objectives

1.2 Justification

CHAPTER TWO

2.0 Literature Review 4

2.1 MeatasFood 4

2.2 Structure of Meat 4

2.3 Connective Tissue 5

2.4 Chemical Composition of Meat (lean) 5

2.5 Nutritive Value of Meat 6

2.6 Beçf Meat 7

2.7 Protein Requirement 8

2.7.1 Special Needs (pregnancy, Growing Children) 10

2.8 Microbiology of Fresh Meal 10

2.8.1 Effects of Spices or Seasoning on Micro - organisms 11

2.9. Flavouring Leaves 11

2.9.1 Composition and Nutritional Value of Leafy Vegetables 12

2.9. 1 Onugbz (Vernonia ainygdalina) 12

2.9.2 Uziza (piper gziincensis,) 1 7

2.9.3 •Nchuaini'u (ocinmni gralissilnum,) 19

2.9.4 Utazi (Jonronciiia Vali/oli 2 1

CHAPTER ThREE 22

3.0 Maeria1 and Methods 22

3.1 Collection of Samples 22

3.2 Media preparation 22

3.3 Microbiological analysis 23

3.4 Sample processing 24

3.5 Protein analysis 24

3.6 Moisture content determination 26

3.7 Meat storage and sampling 26

3.8 Sensory Evaluation 26

3.9 Statistical analysis 27

CHAPTER FOUR

4.0 Result and Discussion 28-50

CHAPTER FIVE

5.0 Conclusion! Recommendation 51

References 51

Append ix