Effect of singeing methods on carcass qualities and sensory properties of red Sokoto buck muscle

Abstract

An experiment was conducted using twenty four red Sokoto bucks to evaluate effect of singeing methods on the carcass quality and sensory properties of red Sokoto buck (Chevon) meat. The study was carried out at the Animal Production Teaching and Research laboratory, Federal University of Technology Minna. The buck carcasses were randomly allocated to four singeing methods of hot water, firewood, rubber tyre and kerosene singeing after slaughter. Data were collected on the sensory parameters, mineral composition, physical and chemical properties and proximate composition. Singeing methods significantly (P<0.05) affects the crude protein and fat contents of the meat samples with crude protein significantly (P<0.05) higher in rubber tyre (31.53%) singed carcasses. While the fat content were significantly (P<0.05) higher in hot water (5.80%) singed carcasses. The mineral contents differs significantly (P<0.05) among singeing methods. The pH and thermal shortening were significantly (P<0.05) higher in buck carcasses singed with kerosene (6.75 and 35.35 respectively). Methods of singeing had significant effect on the carcass quality and sensory properties of meat samples. It was therefore concluded that hot water be used to remove hairs in slaughtered goat carcasses, as this will reduce to practicable level cross contamination of meat during processing. The use of firewood, tyre and kerosene should be total discouraged in meat processing and the public should be educated about the health implication of consuming animal carcasses singed with these methods.