INVESTIGATION OF SOME ESSENTIAL OILS USED IN PRESERVATION AND STORAGE OF BEEF TSIRE IN NYLON NET

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dc.contributor.authorTANKO, Fatima
dc.date.accessioned2026-02-02T11:36:02Z
dc.date.available2026-02-02T11:36:02Z
dc.date.issued2025-05
dc.descriptionA THESI SUBMITTED TO THE COLLEGE OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCE IN ANIMAL SCIENCE DEPARTMENT OF ANIMAL SCIENCE, FACULTY OF AGRICULTURE, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA
dc.description.abstractThis study examines the preservative potential of essential oils extracted from Moringa (Moringa oleifera), Clove (Syzygium aromaticum), and Sesame (Sesamum indicum) for extending the shelf life of beef Tsire stored in nylon net.A 4×4 factorial arrangement in a Completely Randomized Design was used, fresh beef samples were purchased from the Animal Product Processing Laboratory of the Department of Animal Science, ABU, Zaria. Moringa, Clove, and Sesame oils were procured from a local herbal pointin ABU Zaria. The beef was sliced into uniform strips, washed, and seasoned with a standard Tsire spice mix, including groundnut cake powder, ginger, pepper, and salt. The seasoned meat was skewered and roasted at 160°C for 30 minutes to simulate traditional preparation. Three different concentrations (0.5%, 1.0%, and 1.5%) of each essential oil were prepared and applied uniformly to separate beef Tsire samples. The treated samples were stored in sterile nylon net to facilitate airflow while preventing contamination. Control samples (without essential oil treatment) were also stored in nylon net for comparison. Total viable count (TVC), yeast and mold count, and coliform bacteria count were assessed using plate count techniques on nutrient agar, potato dextrose agar, and MacConkey agar, respectively. Oxidative Stability (Lipid Oxidation): The thiobarbituric acid reactive substances (TBARS) assay was used to measure malondialdehyde (MDA) formation, an indicator of lipid oxidation. Sensory evaluation was carried out using semi-trained panelist. The beef Tsire samples were monitored for 0-72 hours, with periodic microbial and oxidative analyses to determine the effectiveness of the essential oils in prolonging freshness. The data collected were statistically analyzed using ANOVA (Analysis of Variance) to determine significant differences between treatments. Duncan’s Multiple Range Test (DMRT) was applied to compare mean values at p < 0.05. Clove oil had the highest levels of alkaloids (87.50 mg/g), total phenol (218.43 mg/g), tannins (186.99 mg TAE/g), and DPPH radical scavenging activity (61.60 μg/ml). Sesame oil also exhibited high bioactive compounds, particularly in flavonoid (189.79 mg QE/g) and tannin (176.23 mg TAE/g) content.The microbial analysis revealed that Clove oil at 1.5% concentration reduced total bacterial count by 33.7% compared to the control (105.25 × 10^6 cfu/g versus 69.75 × 10^6 cfu/g, respectively). Lipid oxidation, measured through malondialdehyde (MDA) levels, was significantly lower in Clove oil-treated samples, showing a 49.3% reduction (20.78 mg/kg) compared to untreated samples (40.95 mg/kg). Sensory evaluations indicated that Clove oil improved overall acceptability, scoring 4.5 out of 5 on a hedonic scale, while control samples scored 3.2. Throughout a 72-hour storage period, samples treated with essential oils exhibited enhanced stability, with Sesame oil maintaining the highest lipid content (24.53%) and Clove oil preserving the highest pH (6.75), indicative of delayed spoilage. The findings suggest that Clove, Moringa, and Sesame essential oils can effectively enhance the microbial safety and sensory quality of beef Tsire, providing a natural alternative for meat preservation.
dc.identifier.urihttps://kubanni.abu.edu.ng/123456789/13186
dc.language.isoen
dc.titleINVESTIGATION OF SOME ESSENTIAL OILS USED IN PRESERVATION AND STORAGE OF BEEF TSIRE IN NYLON NET
dc.typeThesis
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