Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef

Halimatu Isata Lumeh, Saidu Kanu, Olajide Phillip Sobukola

Abstract: 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

How to Cite?: Halimatu Isata Lumeh, Saidu Kanu, Olajide Phillip Sobukola, "Sensory Evaluation Attributes of Ginger and Alligator Pepper Treated Dried Beef", Volume 6 Issue 12, December 2017, International Journal of Science and Research (IJSR), Pages: 330-334, https://www.ijsr.net/getabstract.php?paperid=2121701, DOI: https://dx.doi.org/10.21275/2121701