Control of Particle Size and the Use of Sensory Evaluation in the Process Standardization of Dambunnama: A Shredded, Dry Meat Product

Abstract

The specific aim of the study was to control the average sizes of meat shreds in the processing method of a traditional meat product Dambun Nama. Fresh beef from skeletal muscle with an average moisture content of 74% was used to produce the samples. Two samples (D1 and D2) were produced using the pounding or impact (Dakau) method, and the stirring or shearing (Tuqe) method respectively. The preliminary processing operations in the former method were modified by including hand sorting and screening of the shredded meat. Perforated steel screens were used, of mesh sizes 3, 4, 5, 6, with aperture openings of 0.265, 0.187, 0.157, 0.132 inches respectively. The shreds retained on mesh number 4 (D1), and the shreds of sample D2 were each separately stir fried at an average temperature of 108 o C for 20 minutes and 30 minutes respectively. The samples were subjected to sensory analysis using a panel of fifteen members, based on a nine-point hedonic scale, to compare preferences in texture, taste, aroma, colour, and the overall acceptability. The data obtained was subjected to Analysis of Variance (ANOVA) and a post hoc analysis using Duncan’s method to separate the means and determine the level of significance at 5% level. From the results, sample D1 had the highest means in all the parameters tested (8.07, 8.21, 8.21, 8.21, 8.27 respectively), which were significantly different (P ≤ 0.05) with those of sample D2 (7.71, 7.93, 7.86, 7.43, 7.20 respectively). The study concluded that the use of uniform shred sizes in the preparation method of sample D1 resulted in a product with preferred sensory attributes. It was therefore suggested that the processing method and parameters of sample D1 could be adopted for the commercial production of Dambun Nama in Nigeria.