- Title
- Nutritional quality of sausage made with edible meat waste and the perception of consumers on offal product in Eastern Cape Province, South Africa
- Creator
- Oluwasegun, Babatunde Alao
- Subject
- Meat -- Quality
- Date Issued
- 2019
- Date
- 2019
- Type
- Thesis
- Type
- Doctoral
- Type
- PhD
- Identifier
- http://hdl.handle.net/10353/19021
- Identifier
- vital:40094
- Description
- Meat processing at the abattoir provides meat by product and waste while, the major part of the muscle which constitutes a third is edible. The edible by products (EBP) of meat have a notable position in our day-to-day life and are used in diverse forms. However, the quality of offal meat may differ according to intrinsic and extrinsic attributes that may occasionally be shaped by the attitude of consumers towards the products. Therefore, the first objective of this thesis focused on features that might influence consumer preferences and their perception of offal meat. A total of 202 consumers from three Municipalities in Amathole District were randomly sampled using exponential nondiscriminative snowball sampling. Data were gathered through a structured questionnaire containing open ended and closed ended questions. The study showed that consumers were more influenced by the freshness, price and availability of the product and these factors are used to determine the purchase outlet. Differences were observed in the offal meat consumption between the age groups. Age groups 25-34 (29.7%) and 35-44 (27.4%) showed the highest offal meat consumption, while the decline was observed in age groups of 55-64 (11.9%), 65- 74 (5.9%) and 75-85 (0.01%) respectively. The most preferred purchase point for offal meat in this study was in butcheries. However, it was observed that the factors influencing offal consumption in Amathole District were similar to meat consumption except that, offals were mainly purchased at butcher shops. The second objective in this study was to determine the sensory characteristics and consumer acceptance of sausages with 10% fat, 30% edible meat waste and 50% edible meat waste. Sensory descriptive attributes such as appearance, texture, colour, taste, flavour and overall acceptance of the sausage were evaluated by sensory panel (n = 60). The sensory panel comprised of students from undergraduates, post-graduates, post-doctoral fellows and lecturers at the University of Fort Hare. The findings of the study indicated that 50% replacement of xiii edible meat waste was similar to the commercial 10% fat with regard to several sensory attributes and pooled liking. Therefore, the utilization of the edible meat waste in production of sausages has the potential to increase profitability in meat industry and minimise meat waste in the industry. However, the cooking method that was more acceptable to consumers in this study was using the microwave as compared to oven-grilling. Furthermore, the effects of different cooking methods (microwave and oven-grilling) on proximate and mineral composition of the formulated sausages were determined. However, the cooking process appeared to have a significant effect on most of the minerals in the sausage. The cooking methods had a significant effect at P <0.01 on the nutrients composition of the formulated sausage. It was observed that the nutritional values of the sausage was better preserved after the cooking process due to higher mean values obtained after cooking. The mean values for calcium (173.1, 221.76, 231.29), potassium (444.57, 158.58, 156.67), magnesium (84.43, 257.97, 127.27), zinc (52.94, 35.27, 27.13), copper (8.8, 7.07, 4.44), manganese (8.74, 0.65, 0.08), sodium (589.42, 604.45, 529.79) and iron (63.3, 85.38, 74.81) in cooked. And the mean values for calcium (286.18, 132.18, 114.79), potassium (206.64, 113.83, 207.81), magnesium (189.89, 33.97, 48.11), zinc (61.05, 28.09, 26.44), copper (2.92, 2.73, 3.89), manganese (1.42, 0.11, 0.35), sodium (566.47, 530.79, 527.35) and iron (77.56, 58.68, 45.42) in uncooked sausage varied greatly among the treatments. Although, the disparities in the mineral content may be attributed to the different edible meat waste from different parts of the cattle which are either from feedlot or pastured based. In regard to the results obtained from proximate and mineral composition, microwave cooking method was found to be the best cooking technique for healthy eating. Finally, the effect of frying with two different oils (sunflower oil and olive oil) on the fatty acid composition of sausage made with edible meat waste was examined. The results revealed that beef sausage containing 70% edible meat wastes and 30% beef (T1) had a higher fat content xiv (25.7%±0.83%) than other treatments. On the other hand, beef sausage fortified with 10% fat and 90% beef (T3) had the lowest fat content but highest FFDM (55.85±0.57%) and moisture content (69.15±0.62) than other treatments. Despite the increase in omega-3: omega-6 fatty acid ratio in the sausage treatments after cooking, the mean value of omega-3: omega-6 fatty acid ratio was greater than 1:5 (0.2) which is within the FAO/WHO recommended range. The omega-3: omega-6 association is well-known for its importance in the diet because it is a key factor for balanced eicosanoid production in the living organism. The significant reduction in saturated fatty acids after cooking showed that there could also be a positive influence on the human health if consumed. Therefore, it may be concluded from the findings of the study that sausage made with edible meat waste as fat replacer is safe for human consumption.
- Format
- 211 leaves
- Format
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science and Agriculture
- Language
- English
- Rights
- University of Fort Hare
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UFH Department of Livestock & Pasture Science
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