Abstract
In an effort to improve meat quality for consumers in Nigeria, a study was conducted to test the effect of post-mortem processing methods and cooking methods on physicochemical and organoleptic properties of pork. Twelve crossbred (LW X LR) boars with average weight of 36.00 ±0.27kg used for the study were fasted for 12 hours and bled. In a 3x2 factorial arrangement of a completely randomized design, the carcasses were divided into 3 groups each containing four (4) carcasses (2 per replicate) and randomly assigned to three post-mortem processing methods as follows: T1(skinning), T2 (scalding) & T3(singeing). Cooking methods used were boiling and grilling. Parameters measured were total cholesterol, chilling loss, cooking loss, cold shortening, cooking yield, thermal shortening, cold yield, colour, juiciness, tenderness and flavour as well as proximate composition. Data collected were subjected to analysis of variance in accordance with 3x2 factorial design. The results showed that skinning significantly (P<0.05) increased protein while reducing fat and cholesterol in fresh, cooked and grilled meat. This was followed by scalding and singeing in cooked and grilled meat respectively. However, singeing significantly (P<0.05) improved mineral content of fresh, cooked and grilled meat compared to skinning and scalding which did not also differ significantly (P > 0.05). However, skinning reduced cooking and cold yield while increasing cold shortening significantly (P<0.05) compared to singeing and scalding which increased cooking and cold yield significantly (P < 0.05). Thermal shortening was not affected (P>0.05) by the post-mortem processing methods. Regarding sensory evaluation, skinning improved colour in both cooked and grilled meat, while scalding increased flavour, juiciness and tenderness significantly (P < 0.05). This was followed by singeing except in tenderness. From this study it could be concluded that singeing and scalding post-mortem processing methods improved sensory properties while skinning enhanced the nutritional parameters of meat.