Quality Evaluation of Edible Beef Skin Produced Using Different Singeing Methods

This study investigated some nutrient components, concentrations of some heavy metals and sensory properties of processed edible beef skin (ponmo). The edible beef skin were processed using different singeing methods (wood, gas oven, tyre, shaving stick). The results of some of the nutrient components (moisture, crude protein, ether extract, ash) determined showed the moisture content in the range of 45.73-51.42% with the shaved ponmo having the highest moisture content of 51.72%. The shaved edible beef skin had the highest crude protein content of 8.27% while the sample that was singed using local oven had the lowest crude protein content of 7.12%. The ether extract and ash contents of the processed edible beef skin were in the range of 1.16 -1.45% and 1.75 – 1.99% respectively. Heavy metal contents in the processed samples ranged from Fe/ 22.28 - 3.37mg/100g, Mn/12.34 - 48.8mg/100g, Pb/10.11 – 14.23mg/100g, Cr/10.23 – 38.41mg/100g respectively. The shaving treatments recorded significantly lower (p<0.05) heavy metals compared to the other singed treatments. The results of the sensory profile of the edible beef skin (ponmo) had the shaved samples and those from gas oven as the most preferred with mean values of 7.05 and 7.30 respectively which translates to moderately liked on the nine point hedonic scale.