TITLE:
Influence of Age on the Physicochemical, Nutritional and Sensory Properties of Indigenous Dog Meat from Concealed Cynophagy Practices in Northern Benin
AUTHORS:
Florence Y. O. Akpo, Polycarpe Ulbad Tougan, Mendinatou Agbetou, Koudous A. Akambi, Reine S. Ahouanto, Hortense O. M. Odounlami, Larissa Atchade, Luc Falola, Adrien Hodonou
KEYWORDS:
Benin, Age, Cynophagy, Rheological Traits, Meat Quality, Health Risk
JOURNAL NAME:
Journal of Biosciences and Medicines,
Vol.14 No.8,
August
26,
2026
ABSTRACT: In spite of the risk of zoonoses, cynophagy is increasing as a hidden dietary practice in Northern Benin. The present study aimed to evaluate the variation in proximate composition, technological properties, and sensory quality of dog meat in relation to age. Methodologically, thirty composite samples of the longissimus dorsi muscle were collected from indigenous dogs of 12, 36, and 60 months old and analyzed following AOAC procedures. The results revealed that rhelogical and technological characteristics were strongly influenced by age. The values of pH didn’t vary according to the animal age and ranged from 6.48 to 6.52, but drip loss declined from 1.25% at 12 months to 1.14% at 36 months and 1.21% at 60 months (p = 0.001). Similarly, cooking loss decreased from 25.86% at 12 months to 24.71% at 60 months (p = 0.002), while water-holding capacity declined from 27.11% to 25.92% (p = 0.001). Meat color was also affected, with lighter meat (L*) at 12 months (39.74 vs. 38.48 - 38.47 at 36 - 60 months; p 0.05) in dry matter (38.9 to 39.5 g/100g), protein, and ash contents across age groups. The fat content declined significantly with age (p = 0.015). Sensory evaluation indicated that the meat samples from animal of 36 months old were most appreciated (p