Z.I. Aliyu1*, B.R. Gandi1, A. Shittu2, H.D. Sarki1, K.Y. Kaboshio1, A.E. Talabi2, K.H. Ahmad3

1Department of Animal Science, Kaduna State University, Kafanchan, Kaduna State, Nigeria
2National Agricultural Extension and Research Liaison Services, Ahmadu Bello University, Zaria, Kaduna State, Nigeria
3Department of Veterinary Microbiology, Faculty of Veterinary Medicine, Ahmadu Bello University, Zaria, Kaduna State, Nigeria

(Manuscript received 16 January 2025; accepted for publication 28 March 2025)

Abstract. The study investigated eco-friendly packaging materials and evaluated their effectiveness on the sensory and microbial quality of meat floss over a period of nine days’ storage duration using a 3×4 factorial arrangement in completely Randomized Design (CRD). The packaging materials used were sterile containers (SC), Banana leaves (BL) and Plastic containers (PC). The storage durations were (0, 3, 6, and 9 days). Sensory attributes were colour, flavour, taste, texture and overall acceptability, evaluated every three days. Microbial counts (Total Aerobic Plate Count and Salmonella count) were also measured. The result showed that duration of storage had significant effect on the sensory attributes of meat floss (Dambun nama). All the parameters measured decreased significantly (P<0.05) across the days with control (0) having the best rating for taste, texture, flavour and colour, while the overall acceptability showed an unusual pattern of decrease with day 3 having the best (3.67±0.10) score. Plastic containers (PC) had the highest rating (4.0, 4.5, 4.1) for t55aste, texture and flavour, with no significant difference (p>0.05) observed across the storage durations. A slight difference (p<0.05) was observed for colour by day 9 across all the packaging materials. Overall acceptability also followed a similar trend. The Total Aerobic Plate Count (TAPC) increased over time across all storage materials, with the highest counts observed in plastic containers (PC). The correlation analysis showed a weak positive correlation between the sensory attributes measured. The strongest correlation was observed between flavour and taste (r = 0.44, P<0.05) while the weakest correlation was between colour and texture (r = 0.14, P<0.05). Salmonella was only detected in control (SC) on day 0, with no further detection across other storage durations or storage materials. It can be concluded that both plastic containers and banana leaves enhance the quality and storage of meat products by maintaining taste, flavour, colour and general acceptability, thus providing a balanced solution that maximizes sensory quality and minimizes microbial growth. For optimal sensory qualities and short storage duration, plastic containers should be used. Banana leaf is recommended for longer storage period due to its anti-microbial properties.