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porcupine meat raw

He has won 12 … Meatballs are cooked by frying, baking, steaming, or braising in sauce. Bacteria growth was determined using nutrient agar, the presence of Streptoccocus aureus was detected and Fungi growth was determined by using potato dextrose agar. This material content is developed to serve as a GUIDE for students to conduct academic research, Item Type: Project Material |  50 pages |  2,890 engagements |, Item Type: Project Material |  67 pages |  4,024 engagements |, Item Type: Project Material |  67 pages |  0 engagements |, ©2020 IPROJECT - Final Year Research Project Topics & Materials In PDF & Doc | iproject, See More Animal Science Final Year Research Project Topics & Materials In PDF & Doc | iproject, IPROJECT - Final Year Research Project Topics & Materials In PDF & Doc | iproject. Porcupine Meat (feat. Bobby Rush (Homer, 10 novembre 1933) è un musicista, compositore e cantante statunitense blues e R&B. These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. It also plays an important role in the validation of processes that are intended to deliver some degree of lethality against a target 0rganism or group of target organisms (Vasteergard, 2004).Porcupine meat (Raw and Smoked) potential shelf life can be determined through microbiological challenge studies. Tracking information is emailed when order ships. This work will also help evaluate microbiological load before processing, after processing the quantity of micro-organisms that re-contaminate smoked porcupine meat sold for consumption in the various locations in Edo State where the study was conducted. Place in single layer in a greased shallow 2 quart casserole. È conosciuto per il suo contributo allo stile sonoro che prende il nome di soul blues. Porcupine Meatball Bowl – add mashed potatoes to a bowl, swirl on some sauce, add a few meatballs and a drizzle of more sauce. Combine soup and water. Using first four ingredients make into meat balls. It is important to know and evaluate the microbial population of porcupine meat consumed in Edo state because bacteriological studies showed that various bacteria which are potential pathogens inhabit different organs and tissues including lungs, liver, kidney, and stomach and the gastro-intestinal tract of African porcupine species and also those sold and processed in the markets are not well packaged for consumption, hence they are susceptible to microbial re-contamination after processing. It is the most abundant bushmeat sold in Gabon. pepper. The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. There is no known antidote for fugu poison. You can eat it raw but DONT those critters are known for tape worms so make sure its cooked fully and check the meat. I used to love this meal when I was growing up. Vasti Jackson) 2. and Enterobacter. . Due to high level of hunting of these species leading to a larger market of these products in Edo state, there is need for perpetual microbiological analysis and also to check contaminant in foods from the surrounding environment in order to know their risk levels and thus making the public aware on health risks in consuming raw or undercooked and under processed snail meat to prevent zoonotic diseases e.g Ebola. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g … To evaluate the microbial status of smoked ready-to-eat porcupine.3.To compare the microbial status of raw and smoked porcupine meat. This article reviews the safety of eating raw meat. MICROBIOLOGICAL EVALUATION OF RAW AND SMOKED PORCUPINE MEAT CONSUMED Format: MS WORD | Chapter: 1-5 | Pages: 65 | 1122 Users found this project useful | Price NGN3,000. Porcupine Meatballs is an easy crowd pleasing dish.Continue Reading All orders are shipped via US First Class Mail, Media Mail, Priority Mail, or Smart Post. Jackson's 86-year-old Bobby Rush received a Best Traditional Blues Album nomination for his album “Rawer Than Raw.” Rush previously won a Grammy award for his 2017 record, “Porcupine Meat.” It varies with what kind of porcupine you have. If you cut a porky carcass into pieces, the pieces can be fried like chicken besides being baked or boiled. To evaluate the microbial population(cfu/g) of raw porcupine2. ADVERT SPACE !!! The culturing and isolation of each smoked and raw porcupine meat samples was done by putting one gram of each smoked and raw porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and added to next distilled water, making a dilution of 10-2.Dilutions were made by mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3 dilution. The samples from Egor LGA recorded the highest count with 3.54 x 103cfu/g and 2.58 x 103 cfu/g for smoked and raw porcupine meat samples respectively. Delicious well seasoned meatballs with the added bonus of yummy rice inside, and a flavorful sauce, makes these meatballs not only tasty but a more complete meal too! Pour the sauce over the porcupine meatballs, cover the baking dish tightly with foil, and bake the meatballs in the preheated oven for 55 minutes. It is worthy to note that the aerobic counts of bacteria and fungi were below that of the international food standard (< 105 cfu/g), the absence of E.coli and other serious food-borne pathogens indicates the microbiological safety of the products. Write CSS OR LESS and hit save. Add the sugar, celery seed and salt. Six genera of bacteria and five genera of fungi were isolated. Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings. ABSTRACTThe microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. Bitterness of porcupine meat is due to its consumption of local fruits called ‘’oosu’’ (Report from New Benin Market,2014). 1 decade ago. Microbiological analyses of the smoked porcupine meat indicates that the mean values of Bacteria count ranged from 6.20 x 102 cfu/g to 3.54 x 103 cfu/g for smoked porcupine meat samples and 2.58 x 103 to 1.44 x 102 cfu/g for raw porcupine meat samples and the mean values of fungi count ranged from 2.00 x 102 cfu/g to 3.36 x 103 cfu/g for smoked porcupine meat samples and 2.24 x 103 cfu/g to 1.15x 102 cfu/g … Pour sauce over meat balls. Stir in onion, garlic, green pepper, and Worcestershire. 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A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. The samples (raw and smoked porcupine meat) were sourced from three different locations (Egor, Ovia North-east and Oredo L.G.As) in Edo State. 2. Rush won his first Grammy in 2017 for Best Traditional Blues Album for the Rounder Records/Concord Music release Porcupine Meat, produced by Scott Billington. Serves 4-6. Toxicity. And porcupine meatballs in tomato sauce are the recipe for the occasion. To evaluate the microbial status of smoked ready-to-eat porcupine. It is worthy to note that the aerobic counts of bacteria and fungi were below that of the international food standard (< 105 cfu/g), the absence of E.coli and other serious food-borne pathogens indicates the microbiological safety of the products. It has an average body weight of 3kg and is a widely hunted and favoured protein source for both rural and urban populace In Nigeria ( Jori et al., 1998).In these regions, the porcupine meat frequently fetches higher prices than that from domestic or other game species. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more. Dinners are special for me, as it is the only time when all my family gets together. I personally love the texture that the rice gives these meatballs. When using gravy or soups, vegetables can be added to go with the meat. Disease-causing agents present in porcupine meat have been known for the cause of some health risk involving diseases and therefore, the need to employ some strategies towards evaluating the microbial load of this food commodity since it also helps in achieving food security as a mini-livestock. Total viable counts of bacteria were determined by enumerating the colony forming units ( cfu/g) by pour plating 1.0ml of 10-1 and 10-2 diluents on nutrient agar plates supplemented with anti-fungi mixture to inhibit fungi growth and incubated at 370C for 48 hours. ». The evaluation of spoilage organisms or microbes can be on the increase in raw than smoked due to the latter having undergone processing as Pathogens do not survive under heat (Vesteergard,2004).Meat processing hygiene is a part of quality management of meat which refers to the hygienic measures to be taken during the processing steps in the manufacture of meat products (WHO,2002).Regulatory authorities usually provide the compulsory national frame work for food (meat) hygiene programmes through laws and regulations and monitor the implementation of such laws. This work will also examine the possible sources of contamination and re-contamination of porcupine meat sold in Edo State with respect to the zones or locations where the meat was purchased. These organisms may remain in porcupines not as pathogens but as normal flora, but they can also cause diseases if eaten raw or improperly cooked, hence this study will help evaluate the various species of micro-organisms that are of public concerns. You have to probably peel the skin and the sticks. Pure cultures of bacterial and fungal isolates were obtained on the Nutrient Agar and Potato Dextrose Agar respectively. Operations in meat processing plants comprises the manufacture of value added products from primary products of meat origin and non-meat origin such as Prof’s kilishi factory in University of Benin, Benin City (Igene.2009).There are three principles of meat hygiene which are crucial for meat processing operation: prevent microbial contamination of raw materials, intermediate (semi-manufactured) goods and final products during meat products manufacturer through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnels, minimize microbial growth in raw materials, semi-manufactured goods and final products storing them at a low temperature, Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life products,(except dried and fermented final products which are shelf stable through low ph).However, processing of meat in Nigeria with reference to Edo state is in a high deplorable state(lgene,1984).The brush-tailed porcupine (Atherurus africanus) is a rodent species that occurs predominantly in the forests of equatorial Africa. On Travel Channel’s Bizarre Foods, Zimmern seeks out food cultural traditions in the locales he visit, and if it means snacking on fresh cow placenta or a still-beating frog’s heart, he’ll swallow it down without a second thought. Pour the tomato sauce around the meatballs and cover the dish tightly with foil. 0 0. Anonymous. There have however been records of porcupine scavenging the meat from animal carcasses too, which they have dragged back to their dens to consume; they’re not picky at all! Combine meat, raw rice, onion, salt and pepper. These organisms may remain in porcupines not as pathogens but as normal flora, but they can also cause diseases if eaten raw or improperly cooked, hence this study will help evaluate the various species of micro-organisms that are of public concerns.This work will also help evaluate microbiological load before processing, after processing the quantity of micro-organisms that re-contaminate smoked porcupine meat sold for consumption in the various locations in Edo State where the study was conducted. To evaluate the microbial population(cfu/g) of raw porcupine. Bobby Rush: an American music icon, is credited as creating: "folk-funk." The microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. Six genera of bacteria and five genera of fungi were isolated. A common porcupine is a herbivore. Raw 2007 Hoochie Man 2000 Sitting on Top of the Blues 2019 One Monkey Don't Stop No Show 1995 Show You a Good Time 2011 Featured On. Raw meat dishes are commonly offered on restaurant menus around the world, but you may wonder whether they're safe. Microbiological evaluation has been and continued to be a useful tool for determining the ability of a food (meat) to support the growth of spoilage organisms or pathogens. Well, last weekend she asked me if I could make some vegan porcupine meatballs, like they used to serve at her school when she was little. Nato col nome di Emmit Ellis Jr. nella città di Homer in Louisiana, si trasferisce con la sua famiglia a Chicago nel 1953, dove entra a far parte della scena blues locale. —Darlis Wilfer, West Bend, Wisconsin The culturing and isolation of each smoked and raw porcupine meat samples was done by putting one gram of each smoked and raw porcupine meat in 10ml of sterile distilled water.1ml was pipetted from it and added to next distilled water, making a dilution of 10-2.Dilutions were made by mixing 1.0ml of the homogenate in 9.0ml of sterile distilled water to obtain 10-3 dilution. Everything that I've ever read or heard about porcupine meat is that old timers used to leave them (porcupines) alone because it's one of the few meats that can be eaten raw. If you do not receive a … and Enterobacter. The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. Mix well. Due to high level of hunting of these species leading to a larger market of these products in Edo state, there is need for perpetual microbiological analysis and also to check contaminant in foods from the surrounding environment in order to know their risk levels and thus making the public aware on health risks in consuming raw or undercooked and under processed snail meat to prevent zoonotic diseases e.g Ebola. hamburger 1/2 c. raw rice 1 tsp. 1. It reportedly accounts for 19% of the total species sold by the road side in Bendel States in Nigeria (Martin 1983, Colyn et al.,1987).However,current reports shows that porcupine is of low acceptance because of the bitterness of the meat making its counterpart species-grasscutter more readily acceptable by consumers in Edo State. PORCUPINE MEAT BALLS : 1 1/2 lbs. Operations in meat processing plants comprises the manufacture of value added products from primary products of meat origin and non-meat origin such as Prof’s kilishi factory in University of Benin, Benin City (Igene.2009).There are three principles of meat hygiene which are crucial for meat processing operation: prevent microbial contamination of raw materials, intermediate (semi-manufactured) goods and final products during meat products manufacturer through absolute cleanliness of tools, working tables, machines as well as hands and outfits of personnels, minimize microbial growth in raw materials, semi-manufactured goods and final products storing them at a low temperature, Reduce or eliminate microbial contamination by applying heat treatment at the final processing stage for extension of shelf life products,(except dried and fermented final products which are shelf stable through low ph).However, processing of meat in Nigeria with reference to Edo state is in a high deplorable state(lgene,1984).The brush-tailed porcupine (Atherurus africanus) is a rodent species that occurs predominantly in the forests of equatorial Africa. Bacteria growth was determined using nutrient agar, the presence of Streptoccocus aureus was detected and Fungi growth was determined by using potato dextrose agar. Cover and bake 1 1/2 hours. EFFECTS OF AQUEOUS EXTRACT OF BITTER KOLA (GARCINIA KOLA) ON THE PREGNANCY OUTCOME AND... BIOCHEMISTRY PROJECT TOPICS AND MATERIALS, COMMUNICATION AND ITS PROBLEMS IN DEVELOPING COUNTRIES (NIGERAI AS A CASE STUDY}, MASS COMMUNICATION PROJECT TOPICS AND MATERIALS, EXAMINING STUDIO PRODUCTION AND COMMUNICATIVENESS OF TIV TRADITION CLOTHING. Serve with Roasted Asparagus or Roasted Broccoli! sp. Although she isn't vegan, she tries not to eat very much meat. Porcupine Meatballs This Porcupine Meatballs recipe will be a new favorite in your home. So, I try to make something delicious to make the time more pleasant. Heat oven to 325 degrees. Pour over raw meat balls. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious; the poisoned victim is unable to breathe, and eventually dies from asphyxiation. 1.1Justification and Objective of Study—–2, 2.2Porcupine Consumption and Popularity in Edo State—4, 2.3Porcupine Diseases and Infestations—-6, 3.2.1Nutrient Agar for Bacteria Evaluation—10, 3.2.2Potato Dextrose Agar for Fungi Evaluation—10, Table 4.1:Total Viable Bacterial Counts (cfu/g) of smoked, Table 4.2:Total Viable Fungal Counts (cfu/g) of smoked porcupine, Table 4.3:Total Viable Bacterial counts ( cfu/g) of raw porcupine meat 18, Table 4.4:Total Viable Fungal counts ( cfu/g) of raw porcupine meat -19, Table 4.5:Cultural, Morphological and Biochemical Characteristics of the, Bacterial Isolates from Raw and Smoked Porcupine Meat 20, Table 4.6:Cultural and Microscopic Characteristics of the Bacterial, Isolates from Raw and Smoked Porcupine Meat –21, Plate 4.2:Presence of Bacterial Isolates—–42, Plate 4.4:Numbering of Sterile Petri-dishes—-44. I made it at home for our children, and now my daughters make it for their families. Rawer Than Raw is a spiritual sequel to Rush’s 2007 all-original album Raw . Get Complete Project Material File(s) Now! Go with a slow cook , white wine, chicken broth and your favorite garlic sauce. The samples from Egor LGA recorded the highest count with 3.54 x 103cfu/g and 2.58 x 103 cfu/g for smoked and raw porcupine meat samples respectively. It has an average body weight of 3kg and is a widely hunted and favoured protein source for both rural and urban populace In Nigeria ( Jori et al., 1998).In these regions, the porcupine meat frequently fetches higher prices than that from domestic or other game species. 1.1 JUSTIFICATION It is important to know and evaluate the microbial population of porcupine meat consumed in Edo state because bacteriological studies showed that various bacteria which are potential pathogens inhabit different organs and tissues including lungs, liver, kidney, and stomach and the gastro-intestinal tract of African porcupine species and also those sold and processed in the markets are not well packaged for consumption, hence they are susceptible to microbial re-contamination after processing.Disease-causing agents present in porcupine meat have been known for the cause of some health risk involving diseases and therefore, the need to employ some strategies towards evaluating the microbial load of this food commodity since it also helps in achieving food security as a mini-livestock.

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