PHYSICOCHEMICAL PROPERTIES AND SENSORY ATTRIBUTES OF BEEF SUBJECTED TO COLD PRESERVATION

Abstract

This study investigated the physicochemical properties and sensory attributes of beef subjected to cold preservation at -180C. Twenty-one (21kgs), of beef samples were procured from abattoir, and were allotted into 7-treatment in a completely randomized design, Treatment 0 (T0: Fresh beef), while beef stored for 1, 2, 3, 4, 5,

and 6 weeks. Samples were assessed for physicochemical properties such as pH cooking loss, and water holding capacity (WHC). Sensory attributes were assessed for freshness, texture, odour, spoilage/decay and overall acceptability by twenty (20) trained panellists, selected among departmental staffs, students using the 7-point

hedonic scale. Data were analyzed using ANOVA at α0.05. The result revealed significant difference among parameters measured for physicochemical properties except for pH. It was observed that cooking loss (CL) and water holding capacity (WHC) of T0 were significantly higher (33.10% and 59.83%) than other treatments, it

was also seen that CL and WHC decreased along the treatment from T0 to T6, with T6 having the lowest value of 38.32 and 50.41 respectively. Tenderness and flavor were seen to be significantly influenced among the parameters measured for sensory attributes. They both increased in value as the preservation weeks increased

across the treatments. It was concluded that cold preservation of beef at -180C did not affect beef physical and sensory properties negatively. Sensory properties such as flavour, and tenderness can be improved through cold preservation. However, constant temperature must be maintained throughout the preservation process in other to meet the consumers’ preference for freshness.