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\hypersetup{pdftitle={Preliminary Study of Balangu, an Intermediate Moisture Meat.  },pdfauthor={Patience Olusola Fakolade},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Balangu, Beef, Mutton and Chevon., Organoleptic properties},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\Large{\textbf{Preliminary Study of Balangu, an Intermediate Moisture Meat.  \footnote{\textbf{Contact Address:} Patience Olusola Fakolade, Osun State University, Animal Science and Fisheries, 13 Oladele Ajao Street  Box 4849  Dugbe., 0234~Ibadan, Nigeria, \mbox{e-mail}: \email{twinsfakolade@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Patience Olusola Fakolade}}
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\item[]{\small{\textit{Osun State University, Animal Science and Fisheries, Nigeria}}}
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\index[author]{Fakolade, Patience Olusola}
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\textbf{Abstract}
\begin{abstract}
\normalsize{








Balangu is an Intermediate Moisture Meat (IMM) product of the tropic, prepared from oven dried lean meat of beef, chevon and mutton and infused with salt, monosodium glutamate, groundnut paste and groundnut oil. This study evaluates the qualities traits in Balangu, prepared from lean beef, chevon and mutton. The chemical composition and organoleptic characteristic of Balangu were studied in a completely randomised design. 2 kgs semitendinosus muscles from White Fulani and West African dwarf goat and sheep, of 1--2 years old, male animals were used for the study. The meat  were trimmed off of external fat, visible bones, blood vessels, nerves and connectives tissues and were kept for 24 hours at 4 0C. Meat  were later sliced flat, cut into reasonable sizes and oven dried at 150 0C. The products  were stored for 5 days to identified possible microbes in the products.  Result revealled that Balangu from each meat type differed significantly ($p < 0.05$) in their chemical composition. Balangu from beef, mutton, and chevon had similar values ($p < 0.05$) for moisture and fat content, while Balangu from beef had the highest ($p < 0.05$) protein content (\mbox{76.57\,\%}) than Balangu from mutton (\mbox{72.79\,\%}) and chevon (\mbox{69.09\,\%}).  It was also revealled that Balangu from beef had the lowest ($p < 0.05$)  fat content (\mbox{7.22\,\%})  than Balangu from mutton (\mbox{10.16\,\%}) and chevon (\mbox{13.17\,\%}). The organoleptic results also showed that Balangu from the different meat type, differed significantly ($p < 0.05$) in colour, appearance, saltiness, juiciness, tenderness and overall acceptability while the value observed for flavour were not significantly different ($p > 0.05$) with 6.10 $\pm$ 2.02 for beef, 6.10 $\pm$ 1.52 for mutton and 6.40 $\pm$ 1.26 for chevon. This study observed that Balangu has very high percentage protein and is generally acceptable by the panelists with significantly ($p < 0.05$)  high scores of 7.70 $\pm$  1.45 for beef Balangu, 6.50 $\pm$ 1.33 for mutton Balangu and 6.90 $\pm$ 1.17 for chevon Banlangu.







}

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\noindent \textbf{Keywords:} Balangu, Beef, Mutton and Chevon., Organoleptic properties
\index[key]{Balangu}
\index[key]{Beef}
\index[key]{Mutton and Chevon.}
\index[key]{Organoleptic properties}
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