African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 770

Full Length Research Paper

Evaluation of thigh muscles of 3 breeds of cattle (White Fulani, Sokoto Gudali and Red Bororo)

Fakolade P. O.
  • Fakolade P. O.
  • Animal Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P. M. B. 4014, Ejigbo, Osun State, Nigeria.
  • Google Scholar
Aluko O. P.
  • Aluko O. P.
  • Animal Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P. M. B. 4014, Ejigbo, Osun State, Nigeria.
  • Google Scholar
Omiwole J. O.
  • Omiwole J. O.
  • Animal Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, P. M. B. 4014, Ejigbo, Osun State, Nigeria.
  • Google Scholar


  •  Received: 12 March 2018
  •  Accepted: 23 May 2018
  •  Published: 31 July 2018

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Fakolade PO (2011). Physical and sensory characteristics of organic traditional smoked meat for beef and camel meat. Published by Faculty of Agricultural Science, Department of Crop and Environmental Protection Ladoke Akintola University of Technology. Ogbomoso, Nigeria. Unpublished. pp. 40-49.

 
 

Fakolade PO, Akinduro VO, Ogungbade KO (2016). Physico-Chemical and Palatability analysis of grilled and boiled meat from broilers fed varying levels of honey in their diet during dry season. Journal of Biology, Agriculture and Healthcare 6(9):88-93.

 
 

Hoffman LC, Vermade A, Melleir N (2012). Physical and chemical properties of selected beef muscle infused with a phosphate and lactate blend. South African. Journal of Animal Science 42(2):1-24.
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Listrat A, Lebret B, Louveau I, Astruc T, Bonnet M, Lefaucheur L, Picard B, Bugeon J (2016). How structure and composition Muscle influences meat and flesh quantity. The Scientific World Journal 2016:1-14.
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Sanuelo C, Panea B, Oleta Monson JL, Sinerra I, Aberti P, Erbjerg P, Chistiansen M, Gigh S, Falia S, Gaddin A, Hocquette JF, Jailer NR, Nute GR, Williams JL (2004). Carcass quality of several European cattle breeds: preliminary results. In 50. international congress of Meat Science and Technology.

 
 

Suzuki A, Kaima N, Ikeuchi Y (1991). Carcass composition and meat quality of Chinese purebred and European X Chinese crossbred pigs. Meat Science 29:31-41.
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The Meat We Eat.com (2017). Composition of meat; water, carbohydrate, minerals and vitamins; A project of the American Meat Science Association, June 08, 2017. Available at: 

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Tomaszewska-Gras J, Piotr K (2012). Effect of Marination on the Thermodynamic Properties of Chicken Muscle Proteins Studied by DSC. Czech Journal of Food Science 30(4):302-308.
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United States Department of Agriculture (USDA) (2002). USDA Nutrient Database for Standard Reference, Release 15. •3 oz. beef, composite of trimmed retail cuts, separable lean only, trimmed to 1/4" fat, all grades, cooked. (NDB No: 13012). Available at: 

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