CONSUMER’S STUDY ON MEAT PIES MADE FROM BEEF AND BROILER CHICKEN MEAT IN DUTSIN-MA KATSINA STATE

Abstract

The study was carried out to evaluate consumers' preference, acceptability and sensory attributes of pies made using beef and broiler chicken meat at the Animal product and processing Laboratory of the Department of Animal Science Federal University Dutsin-ma. A sixteen (16) trained panelists were used to examine the sensory attributes preference and acceptability of the pies using a five point’s hedonic scale. Data obtained on saltiness, appealingness, flavourfulness, aroma, tenderness, juiciness and overall preference/acceptance were analyzed using general linear model of the SPSS version 2016. The results show that 26% of the respondents perfectly accepted the pie made using beef while only 23% of the respondents perfectly accepted the pie made from broiler chicken. There were no significant difference (p<0.05) in preference and sensory attributes of pies made from both meat sources. It is concluded that beef pie had more acceptability than broiler chicken pie.