摘要：Five (5.0) kg of beef was obtained from Wudil market and divided into five portions. Four portions were treated by
dipping for one hour in 0.2% clove (CLA), 0.2% sodium citrate (SCA), 0.2% clove and sodium citrate (SCB) and
another in a combination of 0.25% of sodium citrate and clove (SCC), and the remaining portion served as the control
(LCS). The portions were drained, rubbed with spices, cooked overnight in an earthenware pot inside a pit with glowing
charcoal. The samples were removed, cooled and wrapped in brown papers. This experiment was carried out during
the rainy and dry seasons. Samples were kept at ambient temperature and were examined for chemical weekly for a
period of four weeks. For samples produced during rainy season there was increase in pH value during storage and for
samples produced during dry season there was decrease in pH value during storage. The Free Fatty acid (FFA) values
increased generally during storage for the samples produced during both rainy and dry seasons. The results indicate
the sample treated with 0.2% sodium citrate and clove had lower FFA values. The Thiobarbituric acid (TBA) values of
all samples increased throughout the storage period with the untreated control sample having higher values. The
peroxide values increased for both samples throughout the storage period with the untreated control having higher
values though; none of the samples exceeded the maximum limit recommended by codex (12.5 millieq O2/kg). From the
result of this work it was observed that the treatment that has greater effect for both rainy and dry season is a
combination of 0.25% sodium citrate and 0.25% clove. Storage of denderu samples is better during dry season because
of low humidity and higher temperature.
关键词：Denderu; Meat; Clove; Sodium citrate; Chemical properties;
