PROXIMATE COMPOSITION AND SENSORY EVALUATION OF DIFFERENT MEAT PRODUCTS PRODUCED FROM BEEF

Abstract

The study was conducted to determine the proximate composition and sensory evaluation of different meat products produced from beef. Five kilograms (5 kg) of beef was purchased from Jos abattoir. The meat sample was then processed into four different meat products (tsire, balangu, danbu nama and kilishi) which were coded as A, B, C and D respectively. The processed meat products were taken to the laboratory for proximate composition analysis. The meat products were also subjected to sensory evaluation using 50 panelist selected at random. The sensory parameters determined were palatability, juiciness and tenderness. The result of proximate composition showed that, there was significant (P<0.05) difference in the proximate composition of all the meat products. The result of the sensory evaluation showed that, tsire made from beef had the highest scores in most of the parameters considered (colour, juiciness, palatability, tenderness and over all acceptability of the meat). There were significant (P<0.05) differences across all the parameters considered for proximate and tsire had the highest scores in all the parameters which was followed by kilishi while balangu had the least scores. The result of the proximate composition of the meat samples showed similarly significant differences across most of the parameters considered. Tsire was highest in crude protein content (37.44%). Tsire was also highest in ash content with 7.18%. It was concluded that, tsire had the highest overall acceptability, followed by kilishi, while balangu had the least overall acceptability and tsire is the most nutritive in terms of the protein content of the different meat products. Tsire and kilishi were therefore recommended to be consumed due to its high acceptability and nutrient contents.