Sensory Characteristics of Chevon Processed in Four Methods

This research study was conducted purposely to assess the sensory characteristics of chevon from native wether goats processed in four methods. Meat samples from the leg of three (3) experimental goats were processed in four methods of curing like sun-dried, air dried, air-sun-smoke dried (combination) and smoke-dried. The chevon lean meat samples were subjected in a 3-day 3-hour sun drying and 3-day 3-hour smoking in the combination method, 3-day 6 hours daily smoking, 3-day 6 hours sun drying and 3-day air drying in the study. Statistical results showed that in terms of color parameter, the smoke method is the best followed by combination method and sun-dried while air-dried showed the least. Further, aroma parameter showed similar in the three methods sundried, air dried and combination but the smoked chevon had the best aroma. Other sensory parameters like flavor, tenderness and acceptability were the same. Therefore, chevon is best if smoke-cured and cooked dried.