TABLE OF CONTENT

 BRIEF HISTORY OF CORMART NIGERIA LIMITED

 COMPANY’S ORGANOGRAM
 COMPANY HOUSEHOLD PRODUCTS
 WORKDONE IN THE LABORATORY
 PHYSICO-CHEMICAL ANALYSIS OF FOOD SAMPLE (RAW BEEF FOR
SAUSAGE PRODUCTION)
 METHODOLOGY
 RESULTS AND DISCUSSION
 CONCLUSION
 RECOMMENDATION
 BRIEF HISTORY OF CORMART NIGERIA
LIMITED
Cormart Nigeria was incorporated in 1989 as a private limited liability
company. The company is located at Plot A, Block 2 Ilupeju Industrial
Estate, Oshodi-Apapa Expressway,Ilupeju, Lagos. But the factory is
situated at km 51 Lagos-Ibadan expressway Ogun state. The company
has over 6000 employees in Nigeria and is also ISO 9001:2008
Certified. The Production facilities have been approved by NAFDAC
and SON. They are Specialized in industrial raw materials and
chemicals and focus on the production of home care and personal care
products for local and foreign customers.
 COMPANY’S ORGANOGRAM
Martin
Middernacht
(C.E.O)

Johannes Flosbach
(B.U.H)

Head of Sales – Head of Sales - Head of Head of Quality

Head of Sales – Business Head of HUMAN
Industrial Raw Building & Head of Production Technical Director RESEARCH & Systems (QA &
Finished Products Development RESOURCES
Material Construction DEVELOPMENT QC)

Plant Manager
KM51

Plant Manager
CMT

Head of Security
COMPANY HOUSEHOLD PRODUCTS

RENEW COLD WATER STARCH

BEEF SAUSAGE
 WORKDONE IN THE LABORATORY

 PHYSICO-CHEMICAL ANALYSIS OF FOOD SAMPLE

(RAW BEEF FOR SAUSAGE PRODUCTION)
 ANALYSIS OF RENEW COLD-WATER STARCH
 MATERIAL TEST AND ANALYSIS ON PACKAGING AND
RAW MATERIALS
 ANALYSIS ON TREATED WATER SAMPLE
 PHYSICO-CHEMICAL ANALYSIS OF FOOD SAMPLE (RAW
BEEF FOR SAUSAGE PRODUCTION)

 This physicochemical analysis report aims to

comprehensively assess the raw cow beef
under consideration. The analysis covers
various key parameters, including moisture
content, temperature, pH, and sensory
attributes.
 A representative sample of raw cow beef was
collected from the reception room, ensuring
that it was a cross-section of different cuts.
The sample was collected under hygienic
conditions to prevent any contamination.
 METHODOLOGY
 Grinding of samples:
The samples is collected randomly and is ground to paste-like form.
 Temperature:
The temperature of the beef is measured. Temperature affects the quality of meat. Measuring the temperature
helps maintain the desired freshness and color of the meat. It also prevents excessive microbial and enzymatic
activity that could lead to spoilage.
 Moisture Content:
The moisture content of the raw cow beef was determined using the gravimetric method. Approximately 2 grams
of the sample were weighed and put in the moisture analyzer at 120°C until it is analyzed and dried. The
moisture content is averagely 75%
 pH Measurement:
The pH of the raw cow beef was measured using a calibrated pH meter. The sample was ground, and the pH was
recorded. The pH specification is 6-7
 Sensory Evaluation:average
A sensory evaluation of raw cow beef is conducted to assess attributes such as color, odor, texture, and overall
acceptability
 RESULTS AND DISCUSSION
 Moisture Content: 75% which is the average M.C of cow beef
 pH: 6-7
 Temperature: less than 30oC room temperature and below 4oC at cold room temperature
 Sensory Evaluation: The raw cow beef exhibited a desirable color, odor, and texture. Overall
acceptability was high.
 Discussion:
The results indicate that the raw cow beef meets the standard specifications for moisture content and
temperature. The pH value falls within the acceptable range, suggesting that the meat is fresh.
Sensory evaluation results suggest that raw cow beef possesses good visual, olfactory, and textural
characteristics, contributing to its overall acceptability.
Based on the physico-chemical analysis and sensory evaluation, the raw cow beef sample meets the
quality standards for consumption. The results affirm the freshness and suitability of the product for
further processing or direct consumption
 CONCLUSION
The SIWES is truly a training and experience program for
students. Indeed, the experience has been worth it. So many
theories and principles that were abstract and difficult to
understand in the four corners of the classroom were made
simpler and clearer. As a potential chemist, this industrial
training gave me a lot of experience and confidence in doing
practical work effectively. Also, during the period, several
analyses were carried out, samples which exposed me to the
use of sophisticated equipments in chemical analysis
 RECOMMENDATION

To encourage proper participation of students in the

program, they should be placed on monthly allowance to
ease the financial challenges usually experienced during the
program. It is also important that students be visited more
regularly to ensure accurate participation. The relevant
authorities should ensure that organizations should not reject
students who approach them for a place during the program.
Also, they should ensure that SIWES stipends should be paid
as and when due.
THANK YOU
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