10th Egerton University International Conference

1. Preparation and Quality Evaluation of Beef
Hams Containing Gum Arabic from Acacia
senegal var. kerensis
Johnson K. Mwove
mwove@Hotmail.com
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10th Egerton University International Conference
30th March to 1st April 2016

2. 2
Introduction
Meat extenders are non-meat substances
with substantial binding properties used to
extend “add volume” to meat products
(Heinz and Hautzinger 2007).
In addition they may enhance nutritional
composition
Vegetable proteins, hydrocolloids, milk
proteins, egg proteins, have been used as
binders in meat.

3. 3
Gum arabic
• A hydrocolloid that is used as a stabilizer and
emulsifier in foods
• It has successfully been used in
• Low fat yoghurt
• Beverages
• Baking
• Flavour encapsulation
• Chewing gum
• Cheese making, etc
• (Belitz and others 2009; Kennedy et al., 2011; Mugo,
2012)

4. 4
Gum arabic in Kenya
Potential of gum arabic production
is very high yet its production of GA
is still very low
The tree holds potential for
alternative source of income
Collectors are ready to engage in
full time gum collection if ready
market are availed.
Thus, the need to obtain data that
will increase GA Production
(Chretin et al., 2008; Wekesa et al., 2013)
Picture of Gum arabic
A
B
Picture of Acacia senegal

5. 5
Materials and Methods
2 Factor factorial experiment
gum arabic at 1%. 1.5%, 2.0%, 2.5% and 3.0% and a
product containing Soy protein concentrate (SPC) at
3.5%
Meat injection levels: 30% and 35% over green
weight and a non-injected sample.
Beef from the round - rear leg of the cow
Injection and Massaging done manually
Determination of Cook yield, Expressible moisture,
Proximate composition: Moisture, Protein, Fat
Sensory evaluation: Descriptive tests and general
acceptability tests

6. 6
Materials and Methods
Manufacture of formed ham

7. 7
Results: Cook Yield and Expressible
moisture
0
20
40
60
80
100
0% 1% 1.50% 2.00% 2.50% 3.00% SPC
Percentage(%)
Binder (%) - 1-3% GA, 3.5% SPC
Cook Yield (%) Extractable moisture (%)
Actual gum in ham

8. 8
Results: Proximate analysis
0
20
40
60
80
0% 1% 1.50% 2.00% 2.50% 3.00% SPC
Percentage
Binder - 0-3% GA, 3.5% SPC
Moisture Content (%) Ash Content (%)
Protein Content (%) Fat Content (%)

9. 9
Results: Injection level
Curing brine injection level (%)
0% 30% 35%
Actual Injection level (%) - 29.51b 33.84a
Cook Yield (%) 70.55 c 86.78b 88.33a
Extractable moisture (%) 10.19 c 12.97 b 16.16a
Moisture Content (%) 65.38 b 71.41a 72.03a
Ash Content (%) 1.22c 3.46 a 2.76b
Protein Content (%) 27.40 a 23.19 b 22.19c

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Results: Sensory evaluation
Increasing injection significantly reduced
the hardness of injected beef hams and thus
increased juiciness
Juiciness was rated highest for SPC sample
and the 2.5 and 3.0 % GA sample
Beef flavor was more retained in the beef
hams containing gum arabic
Overall liking was significantly highest in
the sample containing 2.5% GA and SPC

11. 11
Conclusion
Gum arabic from Acacia senegal var.
kerensis can be used as a binder/ extender in
meat products
In beef hams, a level of 2.5% of the product
weight yields a product with desirable
properties comparable to products
containing SPC in the market.

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Acknowledgement
Egerton University – Scholarship that
financed my studies and part of the
research
Association of African Universities
(AAU) – Research Grant ($ 2000)that
financed the research
Supervisors
• Symon Mahungu, PhD
• Lilian Gogo, PhD
• Ben N. Chikamai, PhD

13. Thank You!
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