Aneke, F.O SENSORY EVALUATION OF MEAT AND POULTRY TYPES USING DRY COOKERY METHOD. In: Proceedings of the 2nd International Conference, The Federal Polytechnic, Ilaro, 10th – 11th Nov., 2020, 10th – 11th Nov., 2020, The Federal Polytechnic, Ilaro.
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Abstract
The sensory evaluation of meat and poultry types using dry cookery method was carried out among students and staff of Hospitality Management as subject it is an emperical study whose data was based on primary source obtained in a cross- sectional survey of 25 panelists. The study employed usage of descriptive statistics to analyse the data generated through the sensory evaluation sheet. The performance of different meat and poultry types were carried out by evaluating the appearance, texture, colour, taste, flavour and overall acceptability. The samples were served to semi-trained panelists. For the dry baking experiment, chicken has the highest appearance score, In term of the texture, dry baking chicken has the highest texture score (mean=7.96). In term of the taste, dry baking chicken has the highest taste score (mean=7.80). As far as overall acceptability is concerned, dry baking chicken has the highest overall acceptability score (mean=8.56). For the grinding meat experiment, in term of the appearance, dry grinding chicken has the highest appearance score (mean=8.08), dry grinding beef has the highest texture score, dry grinding beef has the highest taste score (mean=7.88), as far as overall acceptability is concerned, dry grinding beef has the highest overall acceptability score (mean=8.12).The result indicated that in term of appearance, there was no significant difference between the samples of different baking meat. As far as the colour is concerned, there was also no significance difference between the five samples of the dry baking meat. However, in term of texture, a significant difference was observed between the goat meat, beef meat and chicken. In term of taste there was no significant difference between the samples of the meat. There was a significant difference between the flavour of mutton meat and that of beef and turkey. In terms of overall acceptability, there was a significant difference between the goat meat, beef meat, turkey meat and chicken. For the grinding meat, the result indicated that in term of colour, texture and taste, there was no significant difference between the samples of different grilling meat. Based on the findings it is concluded that baking system of cooking meat and poultry was the most preferred method of cooking. it is therefore recommended that baking system of cooking meat and poultry should be adopted.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | H Social Sciences > H Social Sciences (General) |
| Divisions: | Faculty of Law, Arts and Social Sciences > School of Management |
| Depositing User: | Mr Taiwo Egbeyemi |
| Date Deposited: | 11 Oct 2022 11:13 |
| Last Modified: | 11 Oct 2022 11:13 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/2036 |
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