The Effects Of Internal End-Point Temperatures On Meat Quality Attributes Of Selected Nigerian Wildlife Meat Sources

Abstract

This study examined the effects of internal end-point temperatures (55°C, 60°C, 65°C, 70°C, 75°C, 80°C and 85°C) on degree or doneness, cooking time and meat quality attributes of rabbits (Oryctolagus cunniculus), hares (Lepus sp.), tree squirrel (Sciurus carolinensis), ground squirrel (Citellus tridecemlineatus), African giant rat (Cricetomys gambianus) and grasscutter (Thryonomys swinderianus), the common rodents consumed as bush meat in West Africa. The meat types were cooked in a commerical gas convention oven pre-heated to a constant cooking temperature of 170°C. At internal temperatures below 65°C all the tested meat types were rated as rare (very lightly cooked). Those cooked to internal temperatures between 65°C and 70°C were rated as medium-done. At 70°C internal temperature, rabbit and African giant rat
meats were rated as well-done, while this stage of doneness was not reached until the internal temperatures of meats of hares, squirrels and
grasscutter reached 75°C. Rabbit and African giant rat meats required 20 mins. cooking to attain the well-done cooking stage while the other meat types required at least 22 minutes cooking. The palatability trait scores
decreased at internal temperatures exceeding 75°C and undesirable changes started to occur at internal temperatures above 80°C.

Keywords: Wildlife meats, Cooking time, Internal temperature, Quality