IMPACT OF PACKAGING MATERIALS ON SENSORY QUALITY OF GOAT MEAT PRODUCT (MEAT FLOSS)

Abstract

The study aimed to identify eco-friendly packaging materials and evaluate their effectiveness on the sensory quality of meat floss over a period of nine days storage duration using a 3×4 factorial arrangement in a Completely Randomized Design (CRD). The packaging materials used were sterile containers (SC), Banana leaves (BL) and Plastic containers (PC). The storage durations were (0, 3, 6, and 9 days). Sensory attributes were colour, flavour, taste, texture and overall acceptability, evaluated every three days. Result showed that Packaging material used had no significant (P<0.05) effect on the sensory parameters measured. Flavour score differed significantly (P<0.05) with PC having the best score 3.33±0.09 compared to other packaging materials used. Plastic containers initially preserved the sensory qualities (taste, texture, flavour, colour, and overall acceptability) of meat better than banana leaves and control (SC), but all sensory qualities deteriorated over time. For optimal sensory quality, meat should be stored in plastic containers for short duration (1-3 days) to retain taste, texture, and flavor. For longer storage, banana leaves are recommended due to their antimicrobial properties, which help to control bacterial growth.