PROXIMATE AND SENSORY EVALUATION OF MEAT FROM BEEF AND CAMEL SOURCES

Abstract

The study was conducted in Jos, Plateau State to determine the sensory evaluation of meat from beef and camel sources. The meat samples were purchased from Jos abattoir and yankanda market, all within Jos metropolis of Plateau state. The manual tenderization hammer was use to strike each piece for between 5 to 7 strikes till desired tenderness was achieved. Each piece was immersed in a sauce which was earlier prepared and placed in a greased flat pan over moderate heat. The meat samples were uniformly cook to obtain even cooking pattern. The process was repeated for the camel meat. Each one was packed separately in aluminum foil papers. The meat was served to a sensory panel which comprised of staff and students of the Animal Production Program of the Abubakar Tafawa Balewa University, Bauchi. The meat samples were served to the panelists at intervals between which they were allowed to eat and drink some water to remove taste of a previously served sample. Sensory Evaluation forms were given to each participant to fill. The proximate composition of the meat samples were also analyzed. The result showed that, the average values for all the attributes Palatability, Tenderness, Juiciness, Color, Aroma, Acceptability and Flavour for different Beef and camel varies from 4.66±0.28 to 7.51±0.15. The result also revealed that all the meat varieties were high in palatability except for Beef ham (4.66). on the Juciness, same pattern was also observed (Beef ham: 5.03). The result of the proximate composition showed that, Beef steak recoeded the highest value (28.12%) of DM while Camel ham had the lowest (19.84%). On CP, the highest value was observed in Camel ham (27.06%) while Camel suya recorded the lowest (19.82%). Similar pattern were observed for EF and Ash contents. There were significant diffferences observed between meat varities across all the proximate parameters assessed. It was therefore concluded that, camel meat is a rich source of various macro and micronutrients making it nutritionally as good as any conventional meat sources.it was recommended that, camel meat can be used as best substitute for beef as patty, steak, suya and ham