ASSESSMENT OF CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SPICED ROASTED BEEF (TSIRE) SOLD IN KANO METROPOLIS, NIGERIA

Abstract

The study was conducted to evaluate the chemical and microbiological properties of Tsire, a ready-to-eat snack meat product sold in Kano Metropolis. Samples for the study were purchased from four dif erent locations. These were Gwarzo Road, Sabon Gari Market, Rimi Market and Zoo Road. Samples were collected in triplicates from each location. All samples were subjected to proximate and microbiological analyses. The proximate analysis revealed that there were significant (P<0.05) dif erences in protein content. Zoo Road had the highest protein content (38.59%) while Rimi Market had the least (31.73%). The highest ether extract and ash contents were recorded in Tsire samples from Rimi market whereas Zoo Road had the lowest. There was no significant (P>0.05) differences in moisture content among all the samples. The indicator organisms identified were Staphylococcus aureus and Escherichia coli. No Samonella spp. was isolated. Higher Staphylococcus aureus was obtained from Rimi market. There was significant dif erence (P< 0.05) between S. aureus isolated from Rimi Market and other locations. Also there was significant dif erence in Fecal coliform where by S/Gari Market had the highest (23 MPN/g). E. coli was significantly (P< 0.05) lower than S. aureus in all the locations. Organisms capable of endangering human lives were isolated from the samples and in numbers that could likely cause health problems. However, proper hygiene in the process-line and the processing environment of Tsire is recommended to prevent the likely detrimental health implications to consumers.