Open AccessEFFECT OF FROZEN STORAGE ON THE ORGANOLEPTIC PROPERTIES OF MEAT FROM WEST AFRICAN DWARF BUCK
Author(s) -
E.O. Ekanem,
Emmanuel E. Essien
Publication year - 2021
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v23i2.2368
Subject(s) - organoleptic , flavor , food science , biology , zoology , mathematics
Meat samples from West African dwarf buck Were stored at -10°C for 6 weeks with the aim studying the effect of frozen storage duration on organoleptic properties. Analysis of variance showed that the flavor of the meat was significantly better (P 0.05). Changes in color and juiciness were not significant (P>0.01) throughout the storage period while those in texture and overall acceptability were non- significant (P>0.05). There were high, but negative and very highly significant correlation (r-0.83to -0.99; P<0.001) between the duration of storage and organoleptic properties, as well as duration accounting for 90% and 99% of the variabilities in flavor and acceptability respectively. Strong positive and very highly significant correlations (r=0.87 to 0.97;P<0.001) were observed between acceptability juiciness, texture and flavor ratings. The strong influence of flavor on acceptability supported the widespread but unpublished indications and reports of the desirability of the strong sex odour by buck meat consumers in southeastern Nigeria.