The Effect of Different Time Interval in Micro-Waved Meat On the Meat Quality

Sangosina, M.I and Olorunsogbon, B.F. and Sanwo, K.A. (2019) The Effect of Different Time Interval in Micro-Waved Meat On the Meat Quality. International Journal of Scientific and Research Publications, 9 (11). pp. 831-835. ISSN 2250-3153

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Abstract

Meat is considered a source of high quality proteins. Meat is a very good source of animal protein that consists of essential amino acid, minerals, vitamins and essential fatty acids (Lawrie, 1991). Meat provides calories from fat, proteins and limited quantities of carbohydrate (Judge et al., 1990). Lean meat contains from 15 to 20% of protein, which varies inversely with percentage of fat. It is also one of the few foods which provide complete protein as well as being rich source of such essential nutrients as iron, niacin and vitamin B12 (Lawrie, 1991). The major poultry meat quality attributes are appearance, texture, juiciness, flavour, and functionality. With increasing trends in further processing, meat functionality has increased in relative importance, especially because of its key role in determining the sensory quality of complex ready-to-eat products (Fletcher, 2002). A quality grade is a composite evaluation factors that affect palatability of meat (tenderness, juiciness, and flavour). These factors include carcass maturity, firmer, texture and colour of lean meat. Cooking of meat is essential to achieve a palatable and safe product (Tornberg, 2005). There is very little Vitamin A and ascorbic acid in meat. (Mikkelsen et al., 1984). Lean meat from most animal carcass which consist of muscle, connective tissue, fat and bone and some 75% water in proportions depending on species, breeds, size, age, etc (Ainger, 1991). The muscle (lean meat) is relatively constant in composition in a given species and greatest variable in the carcass is the amount of fat which can range from 2% in some free-living animal to 15 - 40% in domesticated animals intensively reared. (Ramaswany, 1980). It will be noted that the lean meat of various species has similar values for micro nutrient and inorganic constituents. The same is true of the vitamins with the beef meat and chicken meat. (Reiter and Driskell, 1985). Method of cooking determines its compositional, processing determinants and sensory attributes especially appearance and colour and juiciness of the meat product. Some researchers have observed that microwave oven cooked meat products had lower moisture content than conventional oven cooking (Salama, 1993; Hoda et al., 2002). Nath et al., (1996) and Mendiratta et al. (1998) reported no moisture difference in microwave oven and conventional oven cooked chicken patties. Meats consist primarily of muscular tissues with the amount of fatty tissue varying not only with the breed, age, sex and diet of the animal but also anatomical location

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	08 Jul 2020 14:12
Last Modified:	08 Jul 2020 14:12
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/950

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