Consumption of excessive dietary fat has been linked to health-related diseases necessitating reduction of fat in meat products as a response to consumers’ preferences. Replacement of fat in frankfurter have been achieved with different ingredients. However, there is little information on Palm weevil larvae (PWL) as fat replacement in frankfurter. Hence, the quality of frankfurter incorporated with PWL was assessed. The PWL were cleaned, head removed and ground (GPWL). Frankfurter ingredients and production was done following standard procedures. Five treatments (T110% lard) T2, T3, T4 and T5 contains 2.5, 5.0, 7.5 and 10% GPWL substituted for lard. Five independent replicates of each treatment were prepared separately. Yield, proximate composition, iodine value, fatty acid, Texture Profile Analysis (TPA) and sensory characteristics were determined using standard procedures. Data were subjected to ANOVA at Pα0.05 . The yield (80.38- 87.85%), crude protein (54.95- 67.55%) and ash (6.01-6.80%) contents of GPWL frankfurters were higher (P<0.05) while ether extract (15.50-18.10%) was (P0.05) but these were significantly higher (P0.05) exist among the selected fatty acids of the frankfurters. The TPA showed chewiness (16.40N) and hardness (48.58N) of 10% lard frankfurter were significantly (P<0.05) lower while the springiness (0.69) was higher (P0.05). Juiciness of 10% lard (6.80), 2.5%, (6.73), 5% (6.63) and 7.5% (6.57) GPWL frankfurters were similar (P>0.05). Partial replacement of lard with palm weevil larvae resulted in a more nourishing frankfurter however, replacement with lard should not exceed 5% in order to obtain frankfurter with good colour appeal and organoleptic characteristics. La consommation excessive de graisses alimentaires a été associée à des maladies liées à la santé nécessitant une réduction des graisses dans les produits carnés en réponse aux préférences des consommateurs. Le remplacement de la graisse dans la saucisse de Francfort a été réalisé avec différents ingrédients. Cependant, il existe peu d'informations sur les larves de charançon du palmier (LCP) comme substitut de graisse dans la saucisse de Francfort. Par conséquent, la qualité de la saucisse de Francfort incorporée au LCP a été évaluée. Les LCP ont été nettoyés, étêtés et meulés (GPWL). Les ingrédients et la production de Frankfurter ont été effectués selon des procédures standard. Cinq traitements (T110 % saindoux) T2, T3, T4 et T5 contiennent 2,5, 5,0, 7,5 et 10 % de GPWL substitué au saindoux. Cinq répliques indépendantes de chaque traitement ont été préparées séparément. Le rendement, la composition immédiate, l'indice d'iode, les acides gras, l'analyse du profil de texture (APT) et les caractéristiques sensorielles ont été déterminés à l'aide de procédures standard. Les données ont été soumises à une ANOVA à Pα0,05 Le rendement (80,38-87,85 %), la teneur en protéines brutes (54,95-67,55 %) et en cendres (6,01-6,80 %) des saucisses de Francfort GPWL étaient plus élevées (P<0,05) tandis que l'extrait d'éther (15,50- 18,10 %) était (P0,05) mais elles étaient significativement plus élevées (P0,05) n'existe parmi les acides gras sélectionnés des saucisses de Francfort. L’APT a montré que la mastication (16,40 N) et la dureté (48,58 N) de la saucisse de Francfort à 10 % de saindoux étaient significativement (P < 0,05) inférieures, tandis que l'élasticité (0,69) était supérieure (P < 0,05). Les attributs sensoriels ont révélé que l'apparence (7,37 ; 7,03), la saveur (7,53 ; 7,17), l'arrière-goût (5,93 ; 6,00) et l'acceptabilité (7,73 ; 7,04) de 10 % de saindoux et de 2,5 % de saucisses de Francfort GPWL étaient similaires (P> 0,05). La jutosité des saucisses de Francfort GPWL à 10 % (6,80), 2,5 %, (6,73), 5 % (6,63) et 7,5 % (6,57) était similaire (P> 0,05). Le remplacement artificiel du saindoux par des larves de charançon du palmier a donné une saucisse de Francfort plus nourrissante. Cependant, le remplacement par du saindoux ne doit pas dépasser 5 % afin d'obtenir une saucisse de Francfort avec un bon attrait de couleur et des caractéristiques organoleptiques.

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.

Spent hen meat is an excellent and cheaper source of animal protein, rich in fat and cholesterol. However, spent hen meat products are prone to oxidative deterioration which can be improved through value addition. It was therefore the objective of this study to evaluate the antioxidant attribute of garlic and ginger pastes at different inclusion levels in preparing spent hen chicken nuggets. Five spent hen chicken nugget emulsions were formulated (T1: Ascorbic Acid (AA)); T2: 0.5% Garlic, T3: 1.5% Ginger, T4 0.5% Ginger, T5 1.5% Ginger. The mixtures from each formulation were filled into boxes (20×10 cm) (approximately 40±1 g each), deep fried in Grand Soya oil® for 10 minutes at 190±2oC (frying temperature). The fried nuggets were allowed to cool down to room temperature and a portion from each nugget was packaged in air tight ziploc bags and stored in a refrigerator (4oC). Frying yield (%), phenol content (GAEmg/g), flavonoid (mg QE/g), cholesterol (%) and Thiobarbituric Acid Reactive Substances (TBARS), mg MDA/kg. Data were analysed using ANOVA at Pα0.05. The frying yield of 92.29% (0.5% ginger) was similar to 88.62 (0.5% garlic) and significantly higher than 82.29% (AA) and 85.72% (1.5% garlic) but significantly lower than 97.87% (1.5% ginger). Nugget with 1.5% ginger had 24.92 GAEmg/gphenol content which is significantly lower (P<0.05) than 16.06 GAEmg/g (AA). Flavonoid (9.34 mg QE/g) and cholesterol (72.82%) contained in AA nugget was significantly higher than 8.20 mg QE/g; 61.84% (0.5 ginger), 8.69 mg QE/g; 57.09% (1.5% ginger), 4.71 mg QE/g; 68.49% (0.5% garlic) and 6.32 mg QE/g; 59.05% (1.5% garlic) for flavonoid and cholesterol respectively. Irrespective of the storage days, ascorbic nuggets had higher TBARS levels than nuggets with ginger and garlic pastes. The inclusion of garlic and ginger paste in nugget preparation increased the phenol, flavonoids and also improved the oxidative stability of the nuggets.

Processed chicken meat products are more susceptible to oxidative deterioration which reduces the quality and safety of the product, therefore, the need to include antioxidants during processing order delay its processes. Chicken meat (from live broiler birds procured from the Teaching and Research Farm, University of Ibadan) was ground through a 5 mm plate of a meat mincer. Ingredients such as red pepper, black pepper, garlic, onions, salt, refined vegetable oil (Grand soya oil®) ice flakes and Lemon Grass Leaf Powder (LGLP) were added and mixed thoroughly with chicken meat for homogeneity. There were four treatment groups: T1 = (0g LGLP), T2 = (2g LGLP), T3 = (4g LGLP), T4 = (6g LGLP). Each batch was oven cooked separately and replicated three times. Proximate composition (%), sensory characteristics (9-point hedonic scale), Thiobarbituric Acid Reactive Substances (TBARS MDAµg/g) were assessed and data generated were analysed using ANOVA @ P<0.05). Moisture 51.24 (6gLGLP) was significantly higher than 52.69 (4gLGLP), 53.04(2gLGLP) and 54.69 (0gLGLP); fat 16.09 (2gLGLP) is similar with 17.19 (4g LGLP) and lower than 15.89 (0gLGLP) but lower than 17.48 (6gLGLP) (P0.05). Chewiness 2790.83kg (0gLGLP) is not different from 3413.43kg (2gLGLP) and 5315.52 (4gLGLP) but higher (P0.05). No significant variation exists in the sensory characteristics among chicken meatballs. The TBARS 1.74 (6gLGLP) is lower than 1.80 (4gLGLP), 1.86 (2gLGLP) and 1.84 (0gLGLP). Utilisation of different levels of lemongrass leaf powder in chicken meat balls production increased the nutrition and improved the lipid oxidation stability of the product during refrigerated storage.

Advocates for low-fat consumption have shifted focus to developing nutritious low-fat meat products from local, readily available raw materials. Edible African Palm Weevil Larvae (AFPWL) are a widely relished indigenous insect larvae whose properties are affected by processing methods. This study assessed the qualities of sausages produced with differently processed AFPWL. AFPWL, 65-80 days old (n=400), were asphyxiated at 4ºC and processed in three forms: Raw (AFPWL-R), Moist Cooked (AFPWL-MC) and Smoked (AFPWL-S) before use in sausage production. Four types of Sausages (S): AFPWL-RS, AFPWL-MCS, AFPWL-SS and Lard Sausage (LS) were produced. Swelling (%) and Water Absorption Capacities (WAC) (%) were determined on the emulsion. Product yield (PY%), moisture (%), crude protein (%), fat (%), and organoleptic characteristics (9-point hedonic scale) were determined on freshly cooked sausage. Thiobarbituric Acid Reactive Substances (TBARS) (MDAmg/100 g) were assessed over a pooled storage of 21 days. Data were subjected to ANOVA and a significant test using DMRT at Pα0.05. Swelling capacity 9.64 (AFPWL-MCS) and 9.33 (AFPWL-SS) are similar (P >0.05) but significantly higher (P <0.05) than 7.77 (LS) and 6.93 (AFPWL-RS), while WAC 32.00 (AFPWL-SS) is similar to 37.00 (AFPWL-MCS) and 26.00 (AFPWL-RS) but higher (P <0.05) than 23.00 (LS). All AFPWL sausages had higher PY (90.51-96.15) and Moisture contents (61.40-66.59). Crude protein (28.07) AFPWL-MCS and AFPWL-SS (27.91) were higher (P <0.05) than LS (26.53) and AFPWL-RS (24.60). Fat (4.06) in AFPWL-RS was lower (P <0.05) than 4.24 (LS), 4.35 (AFPWL-SS) and 4.46 (AFPWL-MCS). All AFPWL sausages were significantly (P <0.05) tender, but AFPWL-SS sausage was the most acceptable. All AFPWL sausages had significantly higher TBAR values (0.53-0.58) when compared to 0.50 (LS). Processing of AFPPWL before use in sausage production could lead to a novel insect-based meat product with unique, high nutritional and sensory properties.