Evaluation Of Microbial And Sensory Quality Of Meat Samples Sold In Aba And Umuahia:- Mark Cornelius I

ABSTRACT

A study on the evaluation of microbial and sensory quality of meat samples from Aba and Umuahia was carried out. Samples of Beef, Chevon and Pork from Aba and Umuahia were analysed. Proximate composition, sensory quality and microbial safety were determined. The result showed that Beef contained 71.05% moisture, 22.55% protein, 4.05% fat and 1.23% ash; Chevon was 72.05% moisture, 3.81% fat and 1.1% ash; Pork had 73.01% moisture, 22% protein, 4.18% fat, 1.1% ash; For sensory ratings under nine-point hedonic scale, Chevon and Pork (8.36, 7.90) were liked very much considering flavour, but Beef (6.12) was liked slightly, Pork was the most tender of all, followed by Chevon (6.19) and lastly Beef (5.06). Finally, Chevon and Pork (8.15 and 8.25) were more acceptable (p<0.05) than Beef. All meat samples were slightly and moderately contaminated with moulds and bacteria· respectively. Moulds found were Aspergillus spp., and Rhizopus spp. Bacteria found in all samples include E. Coli, Enterobacter spp., Salmonella spp., and Pseudomonas spp. Beef was considerably more contaminated than Chevon and Pork.