Efficiency of ethanolic extracts of garlic, ginger and roselle on quality attributes of chicken patties was investigated. Sensorial qualities were evaluated using a 9-point hedonic scale. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay. Total plate count (log10CFU/g) and Warmed Over Flavour (WOF) were determined on days 0, 7 and 14 of refrigerated storage while proximate composition was determined on freshly prepared patties using a standard procedure. Sensory evaluation revealed high scores for Overall Acceptability (OA) of patties containing the plant extracts while the highest score of aroma was recorded in products with ginger extract. The nutrient composition of the products were not affected (P>0.05) by the plant extracts. The cost of production reduced by 1.81, 0.49, 2.75 and 0.53% with the addition of 0.05% of garlic, ginger, roselle extracts and α-tocopherol respectively in comparison to the negative control. The WOF formation reduced from 17.65 to 39.29% by the inclusion of the extracts. The microbial load also reduced in comparison to the negative control. In conclusion, the plant extracts used in this study provided antioxidant and antimicrobial benefits to raw chicken patties during cold storage (4°C). As herbs/spices, they could be used to extend the shelf-life of chicken patties and provide the consumer with food containing natural additives, which might be more healthful. Key words: Chicken patties, plant extracts, sensory attributes, lipid oxidation.

This study was designed to determine the physicochemical and organoleptic properties of Greek yoghurt fortified with or without honey and Omega-3 fatty acids at different inclusion levels. Greek–type yoghurt was prepared in seven formulations thus: No addition of honey and Omega-3 fatty acid (Treatment 1), honey at 5% inclusion level (Treatment 2), honey at 7.5% inclusion level (Treatment 3), honey at 10% inclusion level (Treatment 4), honey at 5% inclusion and Omega-3 fatty acid at 2% inclusion level (Treatment 5), honey at 7.5% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 6) and honey at 10% inclusion level and Omega-3 fatty acid at 2% inclusion level (Treatment 7). The organoleptic properties, physicochemical properties, Thiobarbituric Acid Reactive Substances (TBARS) and microbial loads of yoghurts were determined using standard procedures on days 0, 7 and 14 of storage in a completely randomized design. Data were subjected to ANOVA at α-0.05. There were significant differences among the microbial population of the treatments (P<0.05). Formulated yoghurt samples revealed T7 as having the highest microbial load (5.54± 0.21 CFU/mL) while T5 had the lowest (0.22± 0.03 CFU/mL). Treatment 4 was significantly higher (P<0.05) in fat (0.94± 0.02%), WHC (74.14± 0.08 g/kg-1) and titratable acidity (0.89± 0.00 g/L) and had the lowest value in pH (4.08± 0.02), total solids (33.50± 0.05%) and crude protein (7.06± 0.04%) w. In comparison, treatment 7 was significantly higher (PT3>T4>T6>T5>T7>T1.

This study was done to assess the microbial quality of fresh beef samples, water and contact surfaces from selected slaughter facilities in Oyo state, Nigeria. In a completely randomized design, a total of 127 samples were collected from three different slaughter facilities. They were analyzed for microbial load using standard procedures. Parameters measured were Total Viable Count (TVC), Total Coliform Count (TCC), Total Fungal Count (TFC), Total Escherichia coli Count (TEC), Total Staphylococcus Count (TSC) and Total Salmonella Count (TSLC). The results showed no significant differences (P<0.05) between the mean TVC and TFC of the fresh meat samples collected from the slaughter facilities. However, significant differences existed (P<0.05) between the means of the TCC (log CFU/g) of the beef. The values were 2.30, 1.82 and 10 1.91 for Akinyele central abattoir, Kara Sawmill slaughter slab and Atenda slaughter slab respectively. The TVC, TFC, TCC values recorded for this study were below the standard threshold levels. The presence of Staphylococcus spp, Escherichia coli and Salmonella spp on contact surfaces indicates that the hygienic practices of butchers and general sanitary conditions of the slaughter house facilities are poor, therefore stricter hygiene practices are recommended in Nigerian slaughter houses and abattoirs to safeguard public health.

The study was aimed at evaluating the influence of lemon juice on lipid oxidation in chicken crumbs. In a completely randomized design, hygienically harvested fresh chicken muscle, was deboned, cut into smaller pieces (±100g) and marinated inside freshly squeezed lemon juice at the concentrations of 0, 10, 20, 30, 40, and 50% in 100mL of water, respectively. The marinated chicken samples were dried in an electric oven for 1hour at 1050C to achieve uniformly dried crumbs. The chicken samples were removed from the oven and allowed to cool at room temperature (26ºC) before packing each treatment in Ziploc bags and stored for 90 days at room temperature (26ºC). Samples were evaluated for oxidative rancidity at days 30, 60 and 90 using standard procedures. Data obtained were analysed using ANOVA at α0.05. The highest oxidative rancidity (mg/g) was observed in Control (5.07) at 90 days, which was significantly higher (p<0.05) than for all other treatments and evaluation intervals. Whereas the lowest oxidative rancidity at day 90 were 1.39 and 2.00 for crumbs marinated in 30% and 40% lemon juice. From this study it can be concluded that marinating chicken crumbs in lemon juice of concentrations between 30% to 40% before drying can reduce lipid oxidation for up to three months.

Jathropha tanjorensis and Psidium guajava are plants of interest containing promising phyto-additives with the potentials to improve pork quality and carcass traits. This study evaluated the effects of Jathropha tangorensis and Psidium guajava leaf meals on pork quality in terms of sensory attributes, chemical composition, and carcass traits. Twenty-four grower pigs (21.81±2.15 kg) were randomly assigned to three dietary regimens: the basal diet group, which served as the control, the Jathropha tanjorensis Leaf Meal (JTLM) and Psidium guajava Leaf Meal (PGLM) groups. The additives were included at 3% of body weight, with two replicates of four pigs per regimen. Results showed JTLM and PGLM significantly improved carcass traits (p<0.05) compared to control. Preslaughter weight, dressed weight, shank, belly, breast, and thick rib chop were higher (p<0.05) in JTLM and PGLM groups. Test ingredients also elicited increase in organ weights. Abdominal fat differed significantly (p<0.05), with the control group showing the highest value (10.00) compared to JTLM (0.00) and PGLM (0.00). Pork physicochemical properties improved significantly (p<0.05) in the JTLM and PGLM groups. Cooking loss, cooking yield, and water holding capacity showed significant differences (p=0.001). Taste panelists preferred pork from JTLM and PGLM groups for flavour, juiciness, and tenderness. Conclusively, JTLM and PGLM have good application values as potential feed additives for growing pigs. Dietary supplementation with Jathropha tanjorensis and Psidium guajava at 3% of body weight can improve pork quality including carcass traits, physicochemical properties, and sensory appeal. Higher inclusion levels of the leaf meals is encouraged in future studies.