EFFECT OF SLAUGHTER AGE ON SENSORY EVALUATION OF BALANGU MADE FROM GOAT MEAT (CHEVON)
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https://doi.org/10.51791/njap.vi.6101##semicolon##
Slaughter Age##common.commaListSeparator## Balangu##common.commaListSeparator## chevon##common.commaListSeparator## Acceptability##article.abstract##
Effect of slaughter age of Red Sokoto Bucks on the quality properties of barbeque (Balangu) using three different ages of 6, 12 and 20 months were determined in this study. Meats from the experimental animals were sampled and roasted unspiced to determine their quality and sensory attributes which include: colour, flavour, texture, juiciness, tenderness, firmness fatness and overall acceptability. Semi-trained panelists were used to assess the meat samples using five-point hedonic scale and subjected to analysis of variance in a complete randomized design. Sensory panelists’ scores indicated that meat from bucks slaughtered at 6 months and that at 12 months ranked (P<0.05) highest in terms of all the general acceptability studied, which was followed by the one slaughtered at 20 months. Young age in this study has affected the quality of the meat over the old age. From the result of this study, it has shown that age has effect on the quality of chevon.
