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Research Paper | Food Science | Sierra Leone | Volume 6 Issue 12, December 2017 | Rating: 6.3 / 10
Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef
Halimatu Isata Lumeh | Saidu Kanu | Olajide Phillip Sobukola
Abstract: The study was carried out at the Department of Food Science and Technology, Federal University of Agriculture Abeokuta (FUNAAB), Ogun State, Nigeria, to investigate attributes of ginger and alligator pepper treated dried beef. Values of GE colour parameters L, a and b* of the meat were 39.86-63.59, 11.49-19.30 and 11.02-19.41, respectively. Scores of appearance, taste, aroma, texture and overall acceptability were 4.38-7.17, 4.92-7.10, 5.42-6.70, 5.06-6.43, 4.33-6.73 and 5.16-6.90 respectively. Significant (p
Keywords: Sensory, attributes, acceptability, ginger, alligator pepper
Edition: Volume 6 Issue 12, December 2017,
Pages: 330 - 334