Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O
ABSTRACT
Studies on
the shelf life of spiced meatballs produced from beef and chicken using
different cooking methods was carried out. Fresh beef and chicken meat were
spiced with 20 g each of turmeric and thyme and other seasoning ingredients
through mixed together and formed into balls and divided into two batches for
frying and oven-drying. The fried and oven-dried beef and chicken meals balls
were stored in a refrigerator (3°c) and analysed bi-weekly for 6 weeks for
moisture content, peroxide value, thiobarbituric acid reactive substances
(TBARS), free fatty acid content, microbial quality, and sensory attributes.
Results showed that fried beef meatballs (FBB) had the lowest levels of lipid
oxidation and microbial growth, indicating higher stability, while oven-dried
chicken meatballs (OCB) had higher peroxide and free fatty acid values, showing
greater susceptibility to rancidity. Sensory evaluation revealed that fried
chicken meatballs (FCB) were most preferred in taste and appearance, whereas
oven-dried samples were favored for aroma and texture. The study concludes that
natural antioxidants from turmeric and thyme can effectively enhance meatball
quality, extend shelf life, and reduce the need for synthetic preservatives,
making them suitable for safer and more sustainable meat processing.
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UGWUOKE (2026). Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O . Repository.mouau.edu.ng: Retrieved Apr 01, 2026, from https://repository.mouau.edu.ng/work/view/shelf-life-studies-on-spiced-meatballs-produced-from-beef-and-chicken-using-different-cooking-methods-ugwuoke-virginus-o-7-2
UGWUOKE. "Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Apr. 2026, https://repository.mouau.edu.ng/work/view/shelf-life-studies-on-spiced-meatballs-produced-from-beef-and-chicken-using-different-cooking-methods-ugwuoke-virginus-o-7-2. Accessed 01 Apr. 2026.
UGWUOKE. "Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Apr. 2026. Web. 01 Apr. 2026. < https://repository.mouau.edu.ng/work/view/shelf-life-studies-on-spiced-meatballs-produced-from-beef-and-chicken-using-different-cooking-methods-ugwuoke-virginus-o-7-2 >.
UGWUOKE. "Shelf Life Studies On Spiced Meatballs Produced From Beef And Chicken Using Different Cooking Methods:- Ugwuoke, Virginus O " Repository.mouau.edu.ng (2026). Accessed 01 Apr. 2026. https://repository.mouau.edu.ng/work/view/shelf-life-studies-on-spiced-meatballs-produced-from-beef-and-chicken-using-different-cooking-methods-ugwuoke-virginus-o-7-2