Evaluation of Technological Quality of Meat Produced from Nsukka Local Abattior

The technological quality of raw meat from Nsukka local abattoir was evaluated by analyzing the proximate composition, water holding capacity, pH, Napole yield and sensory colour and texture of longissimus dorsi [LD] and psoas major [PM] of beef and pork. Results show that moisture [71.36 – 72.76%], protein [21.37 – 22.75%], fat[3.81 – 4.36%] and ash [0.80 – 1.30%] contents were within the range known for fresh raw beef and pork. Due to species differences and effect of scalding, pork had significantly lower ultimate pH [5.35 – 5.54] compared to beef [5.83 –5.91]; with 70% of the pork muscles being in the PSE range contrasted with 38% of those of beef. Also due to muscledifferences LD had lower ultimate pH compared to PM, although the differences were not found to be significant [