Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Food Science | Sierra Leone | Volume 6 Issue 12, December 2017

Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef

Halimatu Isata Lumeh, Saidu Kanu, Olajide Phillip Sobukola

The study was carried out at the Department of Food Science and Technology, Federal University of Agriculture Abeokuta (FUNAAB), Ogun State, Nigeria, to investigate attributes of ginger and alligator pepper treated dried beef. Values of GE colour parameters L, a and b* of the meat were 39.86-63.59, 11.49-19.30 and 11.02-19.41, respectively. Scores of appearance, taste, aroma, texture and overall acceptability were 4.38-7.17, 4.92-7.10, 5.42-6.70, 5.06-6.43, 4.33-6.73 and 5.16-6.90 respectively. Significant (p

Keywords: Sensory, attributes, acceptability, ginger, alligator pepper

Edition: Volume 6 Issue 12, December 2017

Pages: 330 - 334

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How to Cite this Article?

Halimatu Isata Lumeh, Saidu Kanu, Olajide Phillip Sobukola, "Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=2121701, Volume 6 Issue 12, December 2017, 330 - 334

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