ASSESSMENT OF THE CONSUMPTION TRENDS FOR GRASSCUTTER MEAT IN GA- WEST MUNICIPALITY AND DEVELOPMENT OF A THERMAL PROCESS SCHEDULE FOR CANNED MINCED GRASSCUTTTER MEAT

ABSTRACT

The objectives of this study were to assess the consumption trends of grasscutter meat among consumers in Ga-West Municipality, to determine the thermal process parameters (cooking time and sterilization temperature, i.e F0 values) of canned minced grasscutter meat, to evaluate consumer acceptability of canned minced grasscutter meat and to assess the quality changes of canned minced grasscutter meat during storage. A cross sectional survey was conducted to establish the consumption trends for grasscutter meat and the buying habits of patrons of food establishments in three of the six zonal councils of the Ga-West Municipality in Accra. A structured questionnaire was used to collect information on the demand characteristics and acceptance of canned grasscutter. The survey data showed that age, marital status and number of dependents of the respondents have significant associations with the preferred methods of preparing and cooking grasscutter meat, the frequency of consumption, cost of grasscutter meat, availability of the meat, and preference for grasscutter meat (p ≤ 0.05). Specifically, respondents who were between thirty one (31) to forty (40) years, married and had more than two dependents preferred smoked grasscutter to boiled, grilled, dried and fried grasscutter meat. Respondents who were single and those with two dependents frequently ate grasscutter meat. Cost of grasscutter meat limited consumption by married respondents. Though grasscutter meat is in high demand, 57% of respondents would not accept a canned grasscutter product because of possible increase in the cost of the meat. A thermal process was used to develop canned minced grasscutter on a 3×3 factorial design. Sterility of canned minced grasscutter meat was achieved (Fo = 9.42) at minimum time of fifteen minutes at 121.1 oC which is higher than commercial target Fo of 3.0 for the inactivation of Clostridium botulinum spores. In complete sterilization occurred at temperatures below 116 oC for 15, 20, 25, 30 and 45 minutes. Canned minced grasscutter meat was acceptable

to consumers. There were high scores for texture, colour and juiciness for canned minced grasscutter meat. Panelists however neither liked nor disliked the aroma and flavour of the product. Canned minced grasscutter maintained its sensory qualities during six weeks storage at room temperature. Accumulation of Thiobarbituric Reactive Substances (TBARS) in stored canned minced grasscutter meat samples was also minimal during the storage period. The study established a thermal process schedule for canned minced grasscutter meat.

Key words: Canning, Grasscutter meat, TBARS, Colour, Drained weight