Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef
Journal: International Journal of Science and Research (IJSR) (Vol.6, No. 12)Publication Date: 2017-12-05
Authors : Halimatu Isata Lumeh; Saidu Kanu; Olajide Phillip Sobukola;
Page : 330-334
Keywords : Sensory; attributes; acceptability; ginger; alligator pepper;
Abstract
The study was carried out at the Department of Food Science and Technology, Federal University of Agriculture Abeokuta (FUNAAB), Ogun State, Nigeria, to investigate attributes of ginger and alligator pepper treated dried beef. Values of GE colour parameters L, a and b* of the meat were 39.86-63.59, 11.49-19.30 and 11.02-19.41, respectively. Scores of appearance, taste, aroma, texture and overall acceptability were 4.38-7.17, 4.92-7.10, 5.42-6.70, 5.06-6.43, 4.33-6.73 and 5.16-6.90 respectively. Significant (p
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