THE EFFECT OF GARLIC, GINGER AND PEPPER ON THE SENSORY PARAMETERS OF BARBECUE PREPARED FROM BEEF

Abstract

=This study was conducted to determine the effect of ginger, garlic and pepper on the sensory parameters of barbecue prepared from beef. Beef was purchased from a nearby market, deboned, trimmed of fat and excess connective tissue and then washed with a clean water. The samples were assigned to four (4) treatments, with treatment one (1) being the control. Beef purchased was used to evaluate the sensory parameters of barbecue prepared from it. Twenty (20) semi-trained panelists from the College were used to evaluated the barbecue prepared from beef on six sensory parameters (color, tenderness, flavor, juiciness, texture and overall acceptability) using a nine point hedonic scale. All data were subjected to one way analysis of variance (ANOVA) and mean values showing significant differences (P<0.05) were separate using Tukey’s test. The results of the study indicates that there were no significant (P<0.05) differences in all parameters taken for the sensory evaluation. In addition, the highest value of 9.70 and 9.52 were observed in T4 for colour and flavorrespectively. The tenderness and juiciness had higher values of 9.31 and 11.00 respectively in T1. In conclusion, ginger, garlic and pepper can be used as spices for barbecued beef. Hence, further research is recommended on the adequate quantity of these spices to be used