Influence of packaging Materials and Storage Length on the Physico-Chemical Quality of Balangu: A Nigerian Ready-To-Eat Meat Product

Ribah M. I., Jibir M. and I. S. Jega
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Ribah M. I.: Department of Animal Science, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birnin kebbi, Nigeria
Jibir M.: Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, PMB 2346, Sokoto, Nigeria
I. S. Jega: Department of Forestry and Fisheries, Faculty of Agriculture, Kebbi State University of Science and Technology, Aliero, PMB 1144 Birnin kebbi, Nigeria

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 1, 60-64

Abstract: Physico-chemical qualities of balangu, a traditional ready-to-eat meat (rte-mp), were evaluated in a 3×4 factorial experiment involving three packaging materials (aluminium foil, paper and polythene) and four storage times (0 , 24, 48 and 72 hours). Balangu was prepared using traditional methods, packaged and stored according to the designated treatments. Data obtained from all treatments were analysed using in the general linear model analysis of variance, and means were separated by Tukey test at 5% level of significance. Both packaging materials and storage length had significantly affected (P 24 > 48 >72 hours and ranked 1st, 2nd, 3rd and 4th, respectively. Paper packaging had shown better performance and could store balangu up to 48 hours with optimum sensory qualities.

Date: 2020
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