Ogunyemi, O. O (2020) Organoleptic Assessment and Proximate Composition of Red Meat Varieties Subjected to Moist Cooking Methods. FEPI-JOPAS, 2 (2). pp. 1-10.
![[img]](http://eprints.federalpolyilaro.edu.ng/style/images/fileicons/text.png) |
Text
FEPIJOPASv2i2_01.pdf Download (134kB) |
Abstract
This research study was carried out on how different cooking methods affect the organoleptic and proximate composition of three different red meat subjected to three moist cooking methods. The three red meat were beef, lamb and chevon (goat meat) and the three moist cooking methods used were braising, steaming and stewing. A 9- point hedonic scale rating as contained in sensory evaluation form/sheet were administered to the taste panelists to gather data. Moreso, Association of Official Analytical Chemists method was used to evaluate the proximate characteristics of various cooked meat samples. The data gathered from the taste panelists was also analysed using Analysis Of Variance (ANOVA), simple mean and standard deviation. The proximate composition or characteristics of different samples indicated a significant difference (p<0.05) and based on the analysis of data the results showed that braising method is the most suitable for goat meat and also stewing method is the most suitable for beef mean plotted graph, it was evident that braising method is best for goat meat and lamb should be best subjected to all cooking methods due to variation in the mean plotted graph.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 01 Jun 2021 06:44 |
| Last Modified: | 01 Jun 2021 06:44 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1592 |
Actions (login required)
 |
View Item |
