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Sensory Evaluation of Meat of West African Dwarf Goats Fed Crop By-Products in Cross River State, Nigeria

Author(s): C.A. Eneji | G.A. Kalio | O.O.K. Oko

Journal: Journal of Agricultural Science
ISSN 1916-9752

Volume: 4;
Issue: 4;
Date: 2012;
Original page

Twenty-four, five months-old West African dwarf (WAD) bucks divided into four groups were fed either; cassava peel plus urea, cassava peel plus broiler litter, cassava peel plus cassava forage and cassava peel plus sweet potato forage for 90 days. One animal/treatment was selected and slaughtered. Meat samples (800g) from the thigh and forearm muscles were cooked either by boiling (100 - 1600C), oven-drying (2500C) or micro-waving (180 - 2000C) for 35 minutes. Ten untrained panelists evaluated each sample for colour, flavour, tenderness, juiciness, number of chews, remains after chew and overall acceptability on a 4–point scale. Results showed that cooking methods had significant (P
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