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. 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. 1 decade ago. Porcupine Meatballs are similar to a classic meatball recipe, only with rice added to the meat mixture before cooking. Meatballs are cooked by frying, baking, steaming, or braising in sauce. To evaluate the microbial population(cfu/g) of raw porcupine2. 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. 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. This version is made with tomato soup as the sauce. 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. Raw meat dishes are commonly offered on restaurant menus around the world, but you may wonder whether they're safe. Cover and … 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. Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. 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. 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 raw porcupine meat samples. 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. 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. 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! CTRL + SPACE for auto-complete. ». There is no known antidote for fugu poison. sp. 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. Heat oven to 325 degrees. Porcupine Meat (feat. You have to probably peel the skin and the sticks. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. To evaluate the microbial status of smoked ready-to-eat porcupine.3.To compare the microbial status of raw and smoked porcupine meat. 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. To evaluate the microbial population(cfu/g) of raw porcupine. 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. ABSTRACTThe microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. 3.To compare the microbial status of raw and smoked porcupine meat. Rush’s 2016 album “Porcupine Meat” won a Grammy as Best Traditional Blues Album and a Blues Music Award as Album of the Year. If you cut a porky carcass into pieces, the pieces can be fried like chicken besides being baked or boiled. Porcupine Meatballs is an easy crowd pleasing dish.Continue Reading The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. To evaluate the microbial status of smoked ready-to-eat porcupine. Porcupine Meatballs This Porcupine Meatballs recipe will be a new favorite in your home. Tracking information is emailed when order ships. PORCUPINE MEAT BALLS : 1 1/2 lbs. 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. It varies with what kind of porcupine you have. Six genera of bacteria and five genera of fungi were isolated. 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 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. They eat leaves, herbs, twigs, green plants (live clover), and in the winter they sometimes eat bark. Bitterness of porcupine meat is due to its consumption of local fruits called ‘’oosu’’ (Report from New Benin Market,2014). 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. Using first four ingredients make into meat balls. The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. 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. . 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. Twigs, green pepper, and Worcestershire Potato Dextrose Agar respectively so, i try to make the more. 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