CONSUMER PREFERENCE OF MEAT PRODUCTS PROCESSED USING DIFFERENT COOKING METHODS IN SOME SELECTED URBAN AND RURAL COMMUNITIES OF EDO STATE

Abstract

This study was conducted to ascertain consumer preference of meat products processed using different cooking methods in some selected urban and rural communities of Edo State. Questionnaires were used for the Study to ascertain the preference for the different cooking methods. At the end of administering of the questionnaires, it was established that majority (95%) of the respondents preferred boiled chicken followed by fried chicken and oven dried chicken which both had (90%). Smoked chicken had (80%) while grill chicken had (58%) preference. Pan boiling, electric cookinghad (40%) respondents. For pressure cooking, many responded were not familiar with this cooking method as it was second to the least preferred method with (35%). while braising which had (23%) that is the less preferred method. The result from the study showed that there is significant difference (P<0.05) in the different cooking methods. It was concluded that boiled chicken, followed by fried and oven dry were preferred by the consumers compared to other cooking methods due to what theconsumers are traditionally acquainted with.