PROXIMATE COMPOSITION, ACCEPTABILITY AND SENSORY EVALUATION OF STEAK MEAT (tsire) MADE FROM DIFFERENT MEAT TYPES

Abstract

The study was conducted to determine the proximate composition and sensory evaluation of tsire made from beef, chevon mutton and camel. The meat was processed into tsire by cutting the meat into smaller slice and putting them on sticks. Spices were applied on the meat and roasted round a glowing fire. The meat samples were gotten from four animal species (cattle, sheep goat and camel). Processed meat samples were taken to laboratory for proximate composition analysis. The tsire products were also subjected to sensory evaluation using 50 panelist selected at random. The sensory parameters determined were palatability, juiciness and tenderness. The result of the sensory evaluation showed that, tsire made from beef had the highest scores in most of the parameters considered (colour, juiciness, palatability, tenderness and over all acceptability of the meat) while chevon had the highest value for flavour. There were significant (P<0.05) differences across all the parameters considered and beef had the highest scores in all the parameters which was followed by camel while mutton had the least scores. The result of the proximate composition of the meat samples showed similarly significant differences across most of the parameters considered except the crude fibre. Camel was highest in crude protein content (36.10%) but least in phosphorus content (0.04%). Beef was highest in ash content with 7.18% but least in crude fibre content (3.06%). Mutton on the other hand was least in calcium content (1.49%). It was then concluded that camel and mutton is the most nutritive in terms of the protein content of the different meat types and was recommended for consumption due it high protein content and high acceptability score among tsire consumers in the study area