Month: September 2024

SENSORY PROPERTIES The results of sensory evaluation of processed chicken meat samples are presented in Table 1. The samples were assessed for appearance, taste, aroma, texture and general acceptability and the scores ranged from 6.40 to  8.08, 6.48 to 8.04, 6.92 to 8.04, 6.84 to 8.08 and 6.84 to 8.36. Fried samples had the highest score for all organoleptic parameters that was assessed and was liked very much followed by boiled samples which was liked moderately by the panelist. Smoked samples had the lowest scores for all the assessed sensory…

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MICROBIAL COMPOSITION Microbiological quality of boiled, fried and smoked chicken meat samples on the bases of the mean colony forming unit of the total bacteria and fungi per gram is presented in Table 4.3 while that of total Coliform and Salmonella count are presented in Table 4.4. Total bacteria count ranged from 1.8 x 103 to 3.7 x 103 cfu/ml while that of total fungal count ranged from 1.4 x 104 to 4.5 x 104 cfu/ml. Fungal count was higher than the bacterial count except in fried samples where fungi…

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 HEAVY METAL CONTENTS The results of heavy metal analysis are presented in Table 1. The values for lead (Pb) ranged from 0.001 to 0.034 mg/kg. Control samples had the highest concentration of lead while fried and smoked samples did not differ significantly (p>0.05) from each other and they have the lowest concentration. Control sample had higher lead than the processed samples which revealed the impact of processing in the reduction of lead in chicken meat. The levels of lead reported in this study are below the maximum limit (0.10 mg/kg)…

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RESULTS AND DISCUSSIONS PROXIMATE COMPOSITION The proximate composition of processed chicken meat samples is presented in Table 1. The moisture content of the processed chicken meat samples ranged from 56.05 to 72.43% with significant differences (p<0.05) existing among the samples. Control sample had the highest moisture content than processed samples. The values obtained in this study corresponds with the values (55.67 – 59.15%) reported by Osakue et al. (2018) for ready-to-eat (RTE) fried chicken parts and 48.50 to 53.90% reported by Rashmi et al. (2013) for quality characteristics of battered…

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Sources of raw material Live matured healthy chickens for this study was procured from Orie Ugba market in Umuahia North Local Government area, Abia state. All the analyses was carried out at National Root Crop Research Laboratory. 3.2. Raw material preparation The live matured chicken was slaughtered in a cleaned environment with a clean stainless knife, and a preheated water was used to defeather the chicken. The chicken meat was eviscerated to remove the unwanted parts after which it was washed thoroughly with a clean tap water to remove sands…

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LABORATORY CLEANING AND SANITATION AT PROJECT DEVELOPMENT INSTITUTE (PRODA) ENUGU 1. The whole equipment must be cleaned and properly arranged 2. Hands must be properly washed before carrying out analysis 3. Holes and cracks must be repaired 4. Glass wares must be cleaned before use 5. Refuse must be disposed immediately after use 6. Debris mustn’t be allow close to the analysis stand 7. Stagnant water should be thrown away immediately 8. Equipments must be cleaned after use before storage 9. The whole lab must be swept before carrying out…

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EXPERIENCE GAINED, CHALLENGES ENCOUNTERED AND CONCLUSION 1. EXPERIENCE GAINED The Students Industrial Work Experience Scheme I participated in at Hyclass and Nalis Quality Bakery provided me with extensive exposure to some of the practical industrial components of the food science and technology field. I was fortunate to know how to make bread of a high quality and to have been exposed to procedures for equipment maintenance, plant sanitation, and quality control. Additionally, the ability to use a variety of processing tools, such as an electric oven, electric weighing balance and…

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This article talks about the things i face during my six months industrial training at PEL EXTRACT LIMITED   EXPERIENCE GAINED AT PEL EXTRACT LIMITED The Student Industrial Training Work Experience Scheme has availed me the opportunity to have a practical and first-hand experience on what work entails, this experience has taught me to be a good team player, to be diligent, committed and punctual in everything. A lot of experience was acquired; being able to see various equipments and machines only imagined prior to the training, to see some…

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EXPERIENCE GAINED, CHALLENGES ENCOUNTERED, CONCLUSION AND RECOMMENDTIONS AT CLEJIK TABLE WATER 5.1 EXPERIENCE GAINED AT CLEJIK TABLE WATER Experience gained at CLEJIK table water, Umuahia, Abia State are as follows. It was both tough and fascinating for me to complete my six-month industrial training. Through seeing, listening, discussing, and of course participating in the real working process, I was able to obtain a substantial amount of professional experience. Among the many topics I was initially introduced to were factory ethics, laboratory ethics, laboratory safety, corporate rules and regulations, and an…

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QUALITY CONTROL PROCEDURES. Quality control is the process of controlling the quality of all the factors involved in production to ensure that the input and output of a process conform to specification. Controlling the quality of a product ranges from the inception of raw material, through in-process quality control to end product quality control. The raw material quality control determines the price and final use of the product. It is mainly done to know if the raw material suit demand, to check for defect and deformities and to know how…

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