VARIATION IN CHOLESTEROL COMPOSITION OF RAW MEAT AND MEAT FLOSS FROM RABBIT AND CANE RAT
Abstract
The experiment was carried out at the Agricultural Laboratory, Department of Agricultural Technology, Institute of Applied Sciences, Kwara State Polytechnic, Ilorin, to determine the effect of processing rabbit and cane rat meat to meat floss on it proximate composition. Rabbit and cane rate weighing 3000 g ± 300 g and average age of five months were used for the experiment. The animal were acclimatized for two weeks before slaughtering and processing. The raw meat and the final product from the rabbit and cane rat were subjected to cholesterol composition analysis using AOAC 2010 method. There was significant different (p
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