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

CHAPTER ONE

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

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