Nutritional Properties and Microbiological loads of Meat Floss Prepared from Mutton of Four Breeds of Rams (Published)
Mutton plays a useful role in providing nutrients to the general population, with a potential for demand. This study tried to appraise the eating quality of meat floss (MF) from mutton as affected by breeds of rams. Forty-eight Semitendinosus muscles were harvested from the carcasses of West Africa Dwarf, Yankasa, Ouda and Balami for the preparation of Meat Floss (MF) in a completely randomized design. The samples were examined for the physical, proximate composition and sensory properties of meat floss to ascertain the quality and safety of the product. The result obtained showed that MF from the breeds were significantly different in crude protein with a value ranging from 46.75 to 49.60% while the ether extract (27.35%) and cholesterol (29.00mg/100g) were highest in BMF. The water holding capacity (71.76%) and product yield (74.44%) were highest in BMF.. Meat floss from Yankasa (YMF) contained lowest percentage of lipid (25.46%), while BMF contained a high percentage of lipids (27.35%). Meat floss from Ouda (UMF) appeared to have highest contents of ash (7.96%), while the lowest contents was in WMF (7.28%).The TAC on the MF ranged from 1.37 x102 – 6.76 x102 cfu/g while TCC and TFC ranged between 1.18 x102 – 3.58 x102 cfu/g and 1.20 x 102 – 6.18 x 102 cfu/g for WMF, BMF and WMF, respectively. Based on the above proximate, sensorial and microbiological parameters and due to its high product yield value, Semitendinosus muscle from Balami breed may be an ideal choice for meat floss production.