Home | Samaru Journal of Agricultural Education | Samaru Journal Of Agricultural Education | Abstract | Reference
Influences of Two Leaf Extracts and Packaging Methods on Total Microbial Counts of Fried Minced Beef (Dambun Nama)

Year: 2016|   Volume No: 7|   Number No: 1|   ISSN: 0794 – 7860|   Page No: 


Reference:Alonge, D. O. (1984). Smoke preservation of meats in Nigeria: Quality and Public Heath Aspect. An Unpublished PhD thesis, University of Ibadan, Nigeria. AOAC (1995).Official Methods of Analysis. Association of Official Analytical Chemist,Washington DC, 15 (1), p 931-946. Samaru Journal of Agricultural Education (SJAE) 8 Attwood, B. M. (2007). Zoonoses: Animal diseases that may also affect humans. The State of Victoria.http://www.relayservice.co m.au/ Bala, G. R. (2014). Quality characteristics and microbial status of beef smoked with differentplant materials and suya produced from round muscles. Unpublished M Sc thesis,Department of Animal Science, Ahmadu BelloUniversity, Zaria. Balarabe, S. Doma, U. D., Kalla, D. J. U. and Zahraddeen, D.(2016). Effects of two leaf extracts on sensory quality of minced meat (dambun nama) processed from various animal sources. Nigerian Journal of Animal Science, 18 (2): 572 582. Benjakul, S. and Aroonrueg, N. (1999). Effect of smoked sources on quality and storage abilityof catfish fillet (Clarias macrocephatus Gunther). Journal of Food Quality, 22:213- 224. FAO (1995).Food and Agriculture Organization. Development and promotion of value added meat products. Project document, Rome, Italy. Farouk, M. M. (1985). Tradtional processing of some Nigeran meat products. A paper presented at 19th Annual Meeting of the Nigerian Institute of Food Science and Technology (NIFST), Kano, Nigeria, 27 -30th August, 1985, p12-23. GPS (2012).Geo-positioning system. Garmin estres 12 channel Garmin. Haruna, M. H. (2014). Effects of rigor curing temperature and spice extracts on the quality and shelf life of broiler meat products. UnpublishedM Sc thesis, Department of AnimalScience, Ahmadu Bello University, Zaria. IAR (2015). Institute for Agricultural Research, Metrological Station. Samaru Weather Report, Samaru office, Ahmadu Bello University, Zaria. Ikeme, A. I. (1990). Meat science and technology: A comprehensive approach. Africanc- Fep Publishers Ltd, P 2, 29 -65. Onitsha, Nigeria. Kalla, D. J. U., Zahraddeen, D., Abubakar, M., Oladotun, F. B. and Jibia, S. D. (2005). Influence of species and processing method on red meat acceptance among panellists of various cultural background in Bauchi. Journal of Agriculture, Business and Technology, 3 (2): 51- 57. Karur Sofia, P., Prasad, R., Kumar, V. V. and Kumar, S. A. (2007).Evaluation of antimicrobial activities of Indian spices against common food borne pathogens.Journal Food ScienceTechnology, 42: 910 -915. Kembi, S. O. and Okubanjo, A. O. (2002).Physiochemical and sensory properties of dehydrated beef patties containing soybean products.Tropical Animal Production Invest, 5:137-148. K Opondo, F. B. O. (2011). Influence of drying methods and fruit position on the mother plant on seed quality of spider plant (Cleomn gynandra L.Morphotypes) from Western Kenya. Advances in Applied Science Research, 2 (3): 74 -83. Mai, H. M., Zahraddeen, D., Qadeers, M. A., Bawa, I. A. and Echeonwu, I. E. (2013). Investigation of some species of Salmonella in table eggs Samaru Journal of Agricultural Education (SJAE) 9 sold at different markets in Jos South, Plateau State, Nigeria. Global Advance Research Journal of Microbiology, 2 (11): 234- 238. Mead, G.C. (1990). Standardized method for determining the microbiological condition of processed poultry in relation to potential shelf life.Worlds Poultry Science Journal,46:14-18. Mytle, N., Anderson, G. L. Doyle, M. P. and Smith, M. A. (2006).Antimicrobial activities of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters.Food Control, 17:102 107. Ojewola, G. S. and Onwuka, G. I. (2001). Evaluation of the organoleptic properties of suya produced from various sources of meat. Nigerian Journal of Animal Production, 28 (2):199-201. Omojola, A. B., Kassim, O. R., Adewumi, M. K., Ogunshola, O. O., Adeyemo, G. O. and Deshiyan, A. B. (2004). Evaluation of the effects of variation in ingredient compostion on the eating qualities of suya.African Journal of Livestock Extension, 3: 28 32. SAS (2002).Statistical Analysis System Institute.User Guide Version 9.2 Windows. Cary North, Carolina, USA. Uzeh, R. E., Ohenhen, R. E. and Adeniji, O. O. (2006).Bacterial contaminations of tsire-suya, a Nigerian meat product.Pakistan Journal of Nutrition, 5 (5): 458-460. Venia, F., Joana, B., Sandra, B. Ana, M. Fatima,, S. Maria, J. M. Tim, H., Paul, G. and Paula, T. (2006). Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factor relating to food safety. Meat ScienceJournal, 73 (4): 570 -575. Viuda, M. M., Ruiz, A., Navajas, Y., Fernandez, L. J.and Ferez, A. J. A. (2007). Antifungal activities of thyme, clove,and oregano essential oils. Journal of Food Safety, 27: 91 - 101. Wang, S. H., Chang, M. H.and Chen, T. C. (2004). Shelf life and microbiological profiler of chicken wing products following sous vide treatment. International Journal of PoultryScience,3(5): 326-332. Yadav, P. L. and Sanyal, L. K. (1999).Development of livestock products by combination preservation techniques.In: Proc. National Seminar on Food Preservation by Hurdle technology and related areas, Defense Food Research Laboratory, Mysore, India, p 104-109.