ABSTRACT

 This study was aimed at determining the quality of meat from three commercial abattoirs (Orieugba, Ndiroru, Ubani market) in Umuahia, Abia state. The meat samples were collected in a container containing ice block and taken to the laboratory for analysis, including, proximate, vitamin, microbial, physical and sensory analyses. The findings showed that the physical properties ranged from 5.41 to 5.75 for pH, 14.21 to 17.01 for colour, 6.97 to 7.83 for texture across meat samples, which are indicative of differences in meat freshness and quality. The proximate composition ranged significantly from 62.07 to 65.64 % for moisture. 19.68 to 22.03 % for protein, 2.88 to 3.98 % for fat, 0.56 to 1 02 % for fiber. I 00 m 1 sn ” for ash, 7.56 to 12.48 % for carbohydrate, 130.02 to 142.99 kcal for energy value. The vitamin content ranged from 24.92 to 43.69 mg/lOOg for A, 0.10 to 0.17 mg/lOOg for Bi, 0.66 to 1.41 mg/lOOg for B2, 5.40 to 7.10 mg/lOOg for B3, 0.69 to 0.96 mg/lOOg for Bs, 2.86 to 3.62 mg/lOOg for B12, 2.77 to 4.49 mg/lOOg for K. The microbial load ranged from 1.09 to 1.85 efu/g for bacterial count, 1.08 to 4.15 efu/g for fungal count. The sensory analysis ranged from 4.25 to 4.95 for appearance, 4.15 to 7.20 texture, 4.40 to 5.15 for aroma, 4.10 to 5.10 for juiciness, 4.05 to 4.95 for tenderness, 4.20 to 5.05 for overall acceptability, Implementation ofrigorous hygiene practices in abattoirs, ensuring that both the environmepl and workers maintain cleanliness during slaughtering, handling, and transportation ofmeat.