Physico-Chemical, Histological and Organoleptic Evaluation of Red-Sokoto (Maradi) Buck Meat as Affected by Carcass Dressing Methods

This study was carried out to investigate the effect of carcass dressing methods on physical, chemical, histological and sensory characteristics of Red-Sokoto buck meat.Nine buck were purchased, stabilized on a standard feed for 2 weeks, fasted for 16 hours, stunned and slaughtered and their carcasses were randomly allotted to three dressing methods: scalding, skinning and singeing.The carcasses were eviscerated, dressed, chilled and fabricated.Carcass characteristics primal cuts yield, sercomene length and fibre diameters were determined, while physicochemical and sensory attributes were evaluated from meat sample excised from thigh cut.The results showed that, scalding furnished higher (p<0.05)values for carcass weight yield and rib eye area, but skining elicited high (p<0.05)carcass and muscles dimensions, cooking yield, water holding capacity, while singeing gave higher (p<0.05)meat colour, protein content, eating proper diets and acceptability.Since scalding furnished high yield, and skinning elicited keeping quality while singeing gave eating properties and acceptability, it is therefore recommended that processors should adopt scalding for high yield for high profitability, retailers of goat meat take to skinning method for proper keeping of meat, while the meat products processors should utilize singeing for high eating quality and acceptability.