PROCESS STANDARDIZATION USING SENSORY EVALUATION OF DAMBUN NAMA; A TRADITIONAL SHREDDED MEAT PRODUCT

Abstract

The study was aimed at establishing a standardized method, for the processing of a traditional meat product Dambun Nama, with reproducible quality characteristics, using beef. Fresh beef from skeletal muscle with an average moisture content of 74% was used to produce the samples. Two samples (D1 and D2) were produced based on the pounding (Dakau) and stirring (Tuqe) methods respectively. Sensory analysis of the finished products using a panel of fifteen members, and based on a nine point hedonic scale was used to compare preferences of critical parameters (Texture, taste, aroma, colour, and the overall acceptability) of the two samples. The data obtained from the results of the sensory analysis was then subjected to Analysis of Variance (ANOVA) to compare the variation in the means of the parameters tested. A post hoc analysis using Duncan’s Test was carried out to separate the means and determine the level of significance at 5% level. From the results, sample D1 had the highest means in all the parameters tested (8.07, 8.21, 8.21, 8.21, and 8.27 respectively), which were significantly different (P ≤ 0.05) with those of sample D2 (7.71, 7.93, 7.86, 7.43, and 7.20 respectively). Based on the results obtained, the study concluded that the preparation method of sample D1 could be adopted as the standardized procedure for the commercial production of Dambun Nama in Nigeria.