EVALUATION OF ORGANOLEPTIC PROPERTIES OF PROCESSED GREEN OFFAL FROM DIFFERENT RED MEAT ANIMALS

Abstract

Animal protein consumption has increased globally, leading to a higher production of edible meat co-products. This study evaluates the organoleptic properties of processed green offal from cattle, sheep, goat, and camel. Green offal samples were sourced from Zango Abattoir, Zaria, and processed by boiling before sensory evaluation by 30 semi-trained panelists using a 5-point Hedonic scale. Key attributes assessed included colour, texture, aroma, juiciness, tenderness, and overall acceptability. Data were analyzed using the general linear model procedures of statistical Analysis Software while significantly different means were separated using Duncan’s Multiple Range Test. Results indicated significant differences (P<0.05) in colour, texture, aroma, juiciness, and acceptability among species, while tenderness remained non-significant (P>0.05). Goat offal exhibited the highest scores in aroma (4.01), texture (3.87), and juiciness (3.72), contributing to its overall highest acceptability (3.97). Cattle and camel offal scored higher in colour and general acceptability, whereas sheep offal was least preferred. It was therefore concluded that green offal from goat was preferred while camel and cattle were the less preferred and sheep offal was the least.