Influence of Meat Tenderizer on the Proximate Composition and Sensory Attributes of Cowskin (ponmo)

ABSTRACT Cowskin (Ponmo) is awidely consumed meat by- product in Nigeria, known for its chewy texture and affordability. However, its tough nature necessitates prolonged cooking, which can impact its proximate composition, sensory attributes, drip loss, and marbling characteristics. This study examines the influence of two meat tenderizers—pineapple juice and baking soda—on these quality parameters of Ponmo. Fresh cowskin samples were treated with varying concentrations of pineapple juice and baking sodaand subjected to standard cooking procedures. Proximate composition (moisture, protein, fat, ash, fibre and carbohydrate) was determined using standard analytical methods. Drip loss was assessed by measuring liquid loss during cooking and storage, while marbling assessment was conducted to evaluate the distribution and amount of intramuscular fat, which contributes to the texture and mouthfeel of Ponmo. A panel evaluated the sensory attributes, including texture, taste, aroma, color, and overall acceptability. Results indicated that pineapple juice significantly enhanced tenderness, improved moisture retention, and reduced drip loss, leading to better protein and fat preservation. Baking sodawas more effective in reducing cooking time but resulted in higher drip loss and minor nutrient degradation. Sensory evaluation results favored pineapple juice- treated samples, which had superior texture, juiciness, and overall acceptability, whereas baking soda- treated samples had a firmer texture and slight aftertaste. This study assessed drip loss in different Ponmo samples, with values ranging from 6. 30% to 9. 37%. the drip loss levels were within acceptable limits, indicating minimal dehydration risk and good product quality. These findings suggest that pineapple juice is a preferable natural tenderizer, enhancing nutritional retention, reducing drip loss, and improving marbling quality in Ponmo. Further studies are recommended to determine optimal tenderizer concentrations and their long- term effects on shelf life and microbial stability.