Chemical Properties of Roasted Beef (Tsrie) From Fore and Hind Limb Prepared with Different Wood Types.

Abstract

Analysis on the effect of different wood type on the nutritive quality of roasted beef (tsire) from fore and hind limbs was carried out. Raw beef from fore and limbs were collected from 2 years old White Fulani cattle and was roasted with mahogany (khaya senegalensis), shea butter (Vite liar la paradoxa) and locust bean (Parkia biglobosa) trees. Ninety sticks of tsire samples were prepared, thirty sticks of beef were roasted with each of the wood type as fifteen sticks were made from each part. A 2 x 3 factorial design was used for the study. The chemical composition of all the tsire samples from each part and wood type were carried out in the laboratory. The result of the study shows that the chemical composition comprising of the dry matter, moisture, crude protein, ash, ether extract and nitrogen free extract of tsire from the fore and hind limbs were altered by the mahogany, shea butter and locust bean trees significantly (P < 0.05). Tsire from the fore limb roasted with mahogany tree had the highest (P < 0.05) moisture with the lowest in hind limb roasted with the same mahogany while the dry matter (P < 0.05) was vice-versa in the former and in the later respectively. Crude protein (39.44%) was highest (P < 0.05) in the fore limb roasted with mahogany tree while it was lowest (P < 0.05) in the hind limb roasted with shea butter tree. Ash only shows the highest (P < 0.05) in the fore limb roasted with mahogany tree while the rest were low (P < 0.05). Also, the ether extract shows the highest (P < 0.05) in the tsire from the hind limb roasted with mahogany tree and the lowest in the hind limbs roasted with shea butter and locust bean tree while the nitrogen free extract was highest (P < 0.05) in the tsire from hind limb roasted with mahogany tree and the lowest (P < 0.05) in the tsire from the fore limb roasted with the same mahogany. Conclusively, wood type used for roasting beef should be carefully selected in other to retain a good tsire quality after preparation.