EFFECT OF DIFFERENT WOOD TYPES ON ORGANOLEPTIC PROPERTIES OF ROASTED BEEF (TSIRE) FROM THE FORE AND HIND LIMBS

Abstract

A study was carried out to determine the effect of different wood type on the organoleptic qualities of roasted beef (tsire) from fore and hind limbs stored for 7 days. Raw beef from fore and limbs was collected from two years old White Fulani cattle and roasted with mahogany (Khaya senegalensis), shea butter (Vitellaria paradoxa) and locust bean (Parkia biglobosa) woods. Ninety sticks of tsire samples were prepared, thirty sticks of beef were roasted with each of the wood type as fifteen sticks comprised of each part. A 3 (wood types) x 2 (meat part) factorial arrangement in a completely randomized design was used for the study. The results of the study showed that organoleptic properties scored on a nine-point hedonic scale were rated lowest (4.60) in the tsire samples roasted with locust bean wood while highest (7.32) with mahogany wood. In conclusion, the score for overall acceptability indicates that the consumers preferred tsire roasted with mahogany and shea butter tree which were significantly (P < 0.05) different