Assessment of Post-mortem Processing Methods on Quality and Shelf Life of Mutton

This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life two breeds sheep meat. A total twelve sheep, six each from Balami Ouda (two prominent breed Sheep in Nigeria) were weighed, slaughtered allotted three which are scalding, singeing skinning a completely randomized experimental design 2 × 3 factorial arrangement (2 methods). The carcass characteristics, primal cuts, physico-chemical properties, sensory microbial counts assessed. results showed that gave highest (p<0.05) dressing % (36.43%), preferred cuts rounds (15.13%), Marbling score, lipid profile (Total cholesterol, LDL), Lipid peroxidation, however rated higher juiciness, tenderness overall acceptability. Scalded had (35.45%), with marbling score (5.80), counts. scalded samples also lowest for crude Fiber, CF, cholesterol (276.40 mg/dL) LDL (183.89 mg/dL). Minimal exudate loses (cooking loss drip loss) recorded organoleptic properties. fungi loads increased storage days. Conclusively, Scalding method values optimum nutrients shelf-life