Effect of singeing methods on carcass qualities and sensory properties of red Sokoto buck muscle

Autor:	Jiya Zhiri Elisha, Ani Ugochukwu, O. B. Ocheme
Rok vydání:	2018
Předmět:	Applied Mathematics General Mathematics Sensory system Food science Biology
Zdroj:	Biotehnologija u stocarstvu. 34:443-453
ISSN:	2217-7140 1450-9156
Popis:	An experiment was conducted using twenty four red Sokoto bucks to evaluate effect of singeing methods on the carcass quality and sensory properties of red Sokoto buck (Chevon) meat. The study was carried out at the Animal Production Teaching and Research laboratory, Federal University of Technology Minna. The buck carcasses were randomly allocated to four singeing methods of hot water, firewood, rubber tyre and kerosene singeing after slaughter. Data were collected on the sensory parameters, mineral composition, physical and chemical properties and proximate composition. Singeing methods significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cdd7986c9bd5d62415b97834af2bee9e https://doi.org/10.2298/bah1804443u Zobrazit plný text záznamu Plný text ve formátu PDF