EFFECTIVE KILLING METHOD OF GRASS CUTTER ON THE SENSORY QUALITY OF THE MEAT UNDER ROOM STROARGE

ABSTRACT
This study examined the effect of smoke drying ont eh difffrent parts of grasscutter meat. Grasscutter weer bought, scalded, eviscerated and processed (smoke dryng). Sensory evaluation was done using 10 trained panelists. The results showed that the highest mean score (4.3v) for colour was observed in sample C, this was followed by sample B (4.2v0, the least was from sample A (4.10).sample B had the best taste (4.50), followed by sample (4.30) and the least was sample A(4.00). this study has shown that smoke-dried grasscutter meat products are highly nutritious and acceptable with good colour quality and taste. The use of seasonings should be encourage in grasscutter meat products to enhance the taste.

INTRODUCTION
The grasscutter (thyoroumys Swinderionus) variously known as the warsh cane-rot ground hog and in trancophone West Africa, the aulocode or incorrectly. The animal is a rodent but not a rat proper since it belongs to the hystricomorpharat proper since it belongs to the Hystricomorpha (porcupine family). This rodent subclass embrace similar species in both the old and new world, species which were originally classified according to the differentiation of the masticatory muscutatine.

Globally wildlife has great potentials for meat production and serves as an important source of the high desired animal protein to the people of Africas both in urban areas and rural communities (Fonweban and Njwe, 1990). The prefence for bush meat or the meat of commercially available game animals is widely accepted (Bastist and Mensah, 1986), Fonweban and Njwe, 1990). However with ever increasing human population and obvious protein shortage in Africa, there is the need for an exploration of other means to provide readily acceptable meat or short term basis. Wildlife domestication has been recognized as a way of achieving this objective. A few number of small mammal and crop farmers, tred or breed wild rodent (Fonweban and Njwe, 1990).

DEFINITION OF TERMS
1. Grasscutter: Is a rodent but not a rat proper, since it belong to the hystricamorpha (porcupine family) this rodent subccoss similar species in but old and new world.
2. Seasoning: This is a process of cooking smoothing used to add tast or flavor to food, such as a condiment or spices
3. Smoke-drying: this is a process or a method of food preservation by removing water from food.
4. Processing: This is the act of taking smitting through a set of prescribed procedures.
5. Sensory: This referes to the central part of a nervous system that receives and condinates all stimuli
6. Meat: This is the edible part of animal used for food
7. Killing: It refers to that literary deprive of life also known as an act that lead to death.
8. Preservation: This is the process of keeping food from distruction, decay, or any ill.
9. Curing: This is the act by which something is been cured.
10. Packaging: This is the material used to pack something.