CONTRIBUTIONS OF PACKAGING TO THE EXTENSION OF SHELF LIFE OF PROCESSED GRASSCUTTER MEAT (Thyronomys swinderianus).

📄 Project Abstract

This research was carried out to assess the physico-chemical properties, storage stability and acceptability of cured grasscutter meat (Thyronomys swinderianus) products which were smoked and packaged with different plastic films (High Density Polyethylene and Polypropylene). Live grasscutter was slaughtered, dressed, cut-up and divided into three portions. One portion was treated with a solution of 5% salt; second portion was cured with a solution containing sodium nitrite, potassium sorbate, salt and Onion (Allium cepa) extract, while the last portion which was not cured served as control. They were all hot smoked for nine (9) hours at 78+20C. Following smoking and cooling, each portion was further divided into three sets. One set was not packaged, while another set was packaged with High Density Polyethylene and the last set was packaged with Polypropylene. Following smoking and cooling, samples were analysed for physico-chemical, microbial and sensory properties before storage. Dur...