SENSORY EVALUATION OF MEAT FROM RED SOKOTO GOATS FED GRADED LEVELS OF CORN COB DIETS SUPPLEMENTED WITH COWPEA HUSK

Abstract

An experiment was conducted on Sensory evaluation of meat from Red Sokoto goats in feedlot trial. The goats were fed graded levels of corn cob diets at 0%, 10%, 20%, and 30% supplemented with cowpea husk. Meat from the experimental animals was subjected to cooking and frying. 18 untrained panelists are requested to record their responses for meat quality based on colour, tenderness, juiciness, flavour and overall acceptability for cooked and fried meat samples using the nine point scoring scale. From the result obtained in this study has shown that both cooking and frying of the meat samples were significantly (P<0.05) different in terms of individual preferences for meat quality. The consumer preferences observed for the cooked meat in all the treatment diets ranges from (7.17 to 8.94) and for the fried meat was from (6.15 to 8.72), respectively. However, cooked meat samples in terms, of colour preference in Diet 3 (8.78) was significantly (P<0.05) better than the meat samples from other treatment diets. Meat samples obtained from Diet 2 was significantly (P<0.05) better in tenderness (8.56), juiciness (8.94) and flavour (8.78). The fried goat meat preference for colour (8.50) was significantly (P<0.05) better in Diet 4.Meat sample from goats fed Diet 2 was better in tenderness (8.67), while meat samples from goat fed Diet 4 was significantly (P<0.05) better in juiciness (8.72) and flavour (8.11) respectively. The overall acceptability of goat meat samples for the cooked and the fried meats preferences were not significantly (P>0.05) different when compared for all the treatment diets on colour, juiciness, tenderness and flavour. It was concluded from this trial that despite consumer's preference for goat meat sample varies. Goat meat either cooked or fried was highly acceptable. Therefore, corn cob can be included in the diets of Red Sokoto goats up to 30% for better meat quality and acceptability without any detrimental effect.