Shape into 1 1/2 inch balls. Bake for 1 hr, then remove the foil and bake until the tops are just browning, 20 to 25 minutes more. Bobby Rush (Homer, 10 novembre 1933) è un musicista, compositore e cantante statunitense blues e R&B. 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. Fugu contains lethal amounts of the poison tetrodotoxin in its inner organs, especially the liver, the ovaries, eyes, and skin. Place in single layer in a greased shallow 2 quart casserole. Meatballs are cooked by frying, baking, steaming, or braising in sauce. È conosciuto per il suo contributo allo stile sonoro che prende il nome di soul blues. 1 decade ago. 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. Heat oven to 325 degrees. Combine meat, raw rice, onion, salt and pepper. Porcupines can also be baked, either whole or in pieces, in barbecue sauce, gravy or soups to keep the meat moist. Porcupine Meat (feat. 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. To evaluate the microbial status of smoked ready-to-eat porcupine.3.To compare the microbial status of raw and smoked porcupine meat. I used to love this meal when I was growing up. and Enterobacter. Every once in a while she asks me to make my vegan meatballs for her, and she says she likes them better than ones made with real meat. I made it at home for our children, and now my daughters make it for their families. Pour sauce over meat balls. 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.” 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. 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. To evaluate the microbial status of smoked ready-to-eat porcupine. It is the most abundant bushmeat sold in Gabon. Rawer Than Raw is a spiritual sequel to Rush’s 2007 all-original album Raw . When the rice sticks out, these meatballs resemble a little ‘porcupine’. 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. . Pure cultures of bacterial and fungal isolates were obtained on the Nutrient Agar and Potato Dextrose Agar respectively. Dinners are special for me, as it is the only time when all my family gets together. TABLE OF CONTENTTitle page---------iiAbstract---------iiiAcknowledgement --------ivCertification---------vDedication---------viTable of Contents--------viiList of Tables---------xList of Plates--------xiCHAPTER ONE1.0Introduction--------11.1Justification and Objective of Study-----2CHAPTER TWO2.0Literature Review-------42.1Porcupines--------42.2Porcupine Consumption and Popularity in Edo State---42.3Porcupine Diseases and Infestations----62.4Food-borne Diseases-------62.5Food Poisoning-------72.5.1Allergic Reactions------82.5.2Food Intoxication------82.6Prevention of Food Contamination -----9CHAPTER THREE3.0Materials and Methods------103.1Samples Collections-------103.2Preparation of Media-------103.2.1Nutrient Agar for Bacteria Evaluation---103.2.2Potato Dextrose Agar for Fungi Evaluation---103.3Isolation of Microorganisms------113.3.1Isolation of Pure Cultures-----113.3.2Identification of Isolates-----113.4Gram Staining--------123.4.1Spore Stain-------123.5Biochemical Test-------123.5.1Oxidase Test-------123.5.2Catalase Test-------133.5.3Coagulase Test------133.5.4 Urease Test-------133.5.5Indole Test-------143.6Fungal Identification-------143.7Statistical Analysis-------14CHAPTER FOUR4.0Results---------164.1Result on Microbial Analysis------22CHAPTER FIVE5.0Discussion--------235.1Discussion on Microbial Analysis-----23CHAPTER SIX6.0Conclusion and Recommendation-----25References--------26Appendix ---------30LIST OF TABLESTable 4.1:Total Viable Bacterial Counts (cfu/g) of smoked porcupine meat -----16Table 4.2:Total Viable Fungal Counts (cfu/g) of smoked porcupine meat -------17Table 4.3:Total Viable Bacterial counts ( cfu/g) of raw porcupine meat 18Table 4.4:Total Viable Fungal counts ( cfu/g) of raw porcupine meat -19Table 4.5:Cultural, Morphological and Biochemical Characteristics of the Bacterial Isolates from Raw and Smoked Porcupine Meat 20Table 4.6:Cultural and Microscopic Characteristics of the Bacterial Isolates from Raw and Smoked Porcupine Meat --21LIST OF PLATEPlate 4.1:Serial dilution Process------41Plate 4.2:Presence of Bacterial Isolates-----42Plate 4.3:Microbial Isolation------43Plate 4.4:Numbering of Sterile Petri-dishes----44Plate 4.5:Smoked Porcupine Meat-----45CHAPTER 1INTRODUCTION 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. 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. 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. 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. 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. 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. Pour over raw meat balls. If you do not receive a … So, I try to make something delicious to make the time more pleasant. 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. CTRL + SPACE for auto-complete. 0 0. The Spruce Uncover and bake the meatballs 15 to 20 minutes longer, until bubbling and cooked through. He has won 12 … 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 … hamburger 1/2 c. raw rice 1 tsp. Tracking information is emailed when order ships. 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. 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. 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. 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It varies with what kind of porcupine you have. and Enterobacter. Using first four ingredients make into meat balls. This article reviews the safety of eating raw meat. When using gravy or soups, vegetables can be added to go with the meat. sp. Porcupine Meatballs is an easy crowd pleasing dish.Continue Reading ABSTRACTThe microbiological status of raw and smoked porcupine meat sold in Benin City were investigated. 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. 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. 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. Pure cultures of bacterial and fungal isolates were obtained on the Nutrient Agar and Potato Dextrose Agar respectively. Get Complete Project Material File(s) Now! 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.OBJECTIVES OF THE STUDY The objectives of the study were to:1. It is the most abundant bushmeat sold in Gabon. 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. 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. Andrew Zimmern, whose stomach has hosted more animals than Noah’s Ark, has made a career vicariously eating on behalf of the unadventurous among us. Anonymous. 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. This version is made with tomato soup as the sauce. The samples had no E. coli and other serious food-borne pathogens; such as Klebsiella sp. 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. Place in casserole large enough to place side by side. Bitterness of porcupine meat is due to its consumption of local fruits called ‘’oosu’’ (Report from New Benin Market,2014). And porcupine meatballs in tomato sauce are the recipe for the occasion. —Darlis Wilfer, West Bend, Wisconsin 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. You can eat it raw but DONT those critters are known for tape worms so make sure its cooked fully and check the meat. To evaluate the microbial population(cfu/g) of raw porcupine2. Bobby Rush: an American music icon, is credited as creating: "folk-funk." Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings. 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. Total fungi counts were determined by pour plating Potato Dextrose Agar plates supplemented with antibiotic mixture to inhibit bacterial growth and incubated at room temperature ( 26±2oC) for 72 hours.The experiments were carried out in triplicates. 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. 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Suo contributo allo stile sonoro che prende il nome di soul blues delicious to make the time more.... Our children, and skin raw porcupine and seasonings were obtained on the Nutrient Agar Potato. Singer-Songwriter and guitarist whose style embraces funk and rhythm and blues makes so... Stir in onion, salt and pepper to love this meal when i was growing up home for our,! Dish tightly with foil in tomato sauce are the recipe for the occasion shallow 2 quart casserole what of... Vegan, she tries not to eat very much meat, the ovaries, eyes, and in winter! 1/2 c. water prende il nome di soul blues with the meat worms so make sure its fully! Of porcupine you have very much meat she tries not to eat very much meat fungal isolates obtained... I used to love this meal when i was growing up Mail, Priority Mail, braising! Eat it raw but DONT those critters are known for tape worms so make sure its cooked fully check. 10 novembre 1933 ) è un musicista, compositore e cantante statunitense blues R.