Effects of polyphosphate and vinegar treatment on quality of danbun nama (a traditional Nigerian meat product)
Lean meat from the hind quarters of bovine (Bos indicus) and spices were obtaine from Maiduguri Monday Market Ltd. The meat was processed into dambun nama after the meat pieces had been treated with polyphosphate (0.3%) alone, and combination of 0.2% vinegar and 0.3% polyphosphate. Samples were evaluated for quality changes along with the non-treated controls during storage at ambient temperature (28°-37°C). The use of polyphosphate increased (P<0.05) the yield of the product and the taste panellist rated the treated products higher (P<0.05) than the non-treated control in terms of taste and overall acceptability. The bacterial counts were generally low and the addition of polyphosphate and vinegar also decreased the total aerobic plate count during 20 weeks of storage. Staphylococcus, Streptococcus and Bacillus species were the main organisms isolated from the product during storage at ambient temperature.