B. Muyela

Bio: B. Muyela is an academic researcher from Egerton University. The author has contributed to research in topics: Lutjanidae. The author has an hindex of 1, co-authored 1 publications receiving 1 citations.

Creating a grading scheme for fresh ice-stored White snapper (Lutjanidae spp.) and Rabbit fish (Siganus sutor) using quality indices

Abstract: Currently, the Kenya fisheries industry does not have an official grading scheme for fresh fish. Due to lack of an appropriate and locally developed grading scheme, this study used the Quality Index Method to develop a grading scheme for iced Rabbitfish and White snapper through a shelf life study. The two fish were bought from fishermen at the landing beach after delayed icing of 4-6 hr. The two fish were placed into gutted and ungutted lots. Both lots were layered with ice and stored in insulated boxes. Three iced fish from each batch were sampled on days 4, 8, 12, 16, 20, 24 and 30 for ungutted lots but up to 34 days for the gutted fish. Sensory attributes of the fish including appearance of skin, color of slime, color and odor of gills were selected for development of a quality index scheme by a trained sensory panel. Total viable counts (TVC) were determined at 22 and 37 o C as well as hydrogen sulphide-producing bacterial counts at 22 o C. Free fatty acid level, pH and total volatile basic nitrogen were also determined on experimental fish over the storage period. The shelf life of gutted Rabbitfish and White snapper was 32 and 28 days, respectively; ungutted Rabbitfish and White snapper, had shelf lives of 28 and 24 days, respectively. The TVC and hydrogen sulphide-producing bacterial log was 6.1±0.21 and 5.8±0.55 CFU/g at the point of rejection of ungutted Rabbitfish and log 6.3±0.24 and 5.8±0.28 CFU/g for ungutted White snapper. For gutted Rabbitfish and White snapper, TVC and hydrogen sulphide-producing bacterial log were 5.9±0.19 and 5.3±0.11 CFU/g and log 5.9±0.22 and 5.4±0.21 CFU/g, respectively at point of rejection by the taste panel. Gutting the two fish species increased shelf life by about 4 days. The quality index scheme developed in this work was appropriate for creating commercial grades of the two marine fish. The select sensory parameters and QI are suitable, while TVBN, FFA, pH, TVC and hydrogen sulphide-producing bacterial count are not appropriate for rapid commercial grading of fresh, ice-stored White snapper and Rabbitfish. Key words: Grading, White snapper, Rabbitfish, ice, quality index

A preliminary survey of animal handling and cultural slaughter practices among Kenyan communities: Potential influence on meat quality

Abstract: Kenya is composed of over 40 ethnic communities who practice varied methods of animal handling and slaughter. Socio-cultural and religious traditions have the potential to influence animal handling and slaughter practices. These influences have, however, not been documented in the literature as far as the author is aware. Also, the literature has documented the connection between the manner of animal treatment and meat quality, but this is rarely discussed in the literature in Kenya; this connection is important as it informs modern meat trade practices by Kenyans as they trade in the global arena. This survey aimed to mainly establish and document the animal slaughter practices among Kenyan communities, and, to also highlight any current provisions related to meeting modern animal welfare requirements, animal handling procedures in the meat trade and discuss their potential influence on meat quality available in commerce in Kenya. This preliminary study surveyed the slaughter practices among 10 different Kenyan communities through a semi-structured questionnaire, focus group discussions and individual interviews. The survey demonstrated that different Kenyan communities practice varied methods of animal slaughter depending on whether the animal being slaughtered is for public feasting, domestic consumption or commercial merchandizing. The Kenyan communities surveyed in this study depend mainly on males to slaughter livestock for females preparing it for domestic use using a number of instruments and methods. For small stock for domestic consumption, females may slaughter the animal except for Muslims whose males have to slaughter the animal with a special knife (a Khalef) according to Muslim rites to render it Halal. Large stock is invariably slaughtered by males irrespective of the community, and the manner of use of the carcass. Gender, age, religion, community and the size of the animal were the major determinants of the method of animal slaughter. The animal welfare issues highlighted in the survey and related to the handling and slaughter of livestock have important implications for meat quality during commercial merchandizing. There is an apparent need to provide education to herders, livestock handlers, employees and management in the livestock industry in Kenya on the relationship between animal welfare requirements, animal handling procedures and meat quality. Such awareness can potentially improve the quality and economic value of the meat available in commerce. Keywords: Kenya, animal welfare, handling, slaughter practices, meat quality