Abstract
Meat samples from West African dwarf buck Were stored at -10°C for 6 weeks with the aim studying the effect of frozen storage duration on organoleptic properties. Analysis of variance showed that the flavor of the meat was significantly better (P<0.05) at the commencement of storage than 2 weeks later. generally objectionable, Mean flavor rating at 4 weeks was higher (P<0.05) than that at 6 weeks but no higher than rating at 2 weeks (P>0.05). Changes in color and juiciness were not significant (P>0.01) throughout the storage period while those in texture and overall acceptability were non- significant (P>0.05). There were high, but negative and very highly significant correlation (r-0.83to -0.99; P<0.001) between the duration of storage and organoleptic properties, as well as duration accounting for 90% and 99% of the variabilities in flavor and acceptability respectively. Strong positive and very highly significant correlations (r=0.87 to 0.97;P<0.001) were observed between acceptability juiciness, texture and flavor ratings. The strong influence of flavor on acceptability supported the widespread but unpublished indications and reports of the desirability of the strong sex odour by buck meat consumers in southeastern Nigeria.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
