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<title>Channels - Evaluation of patties prepared from combination of beef and antelope meat :: FRELIP Discovery
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Yield and quality evaluation of kundi (an intermediate moisture meat) prepared from camel, beef, and chevon
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Quality assessment of meat patties cured with ocimum gratissimum extract
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Influence of sex and processing methods on physicochemical and organoleptic quality of rabbit meat
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Qualitative evaluation of kilishi prepared from beef and pork
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Histological evaluation of fresh, boiled and dried beef and camel meat
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Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour
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Sensory and physicochemical evaluation of suya produced from various round muscles
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Quality characteristics and microbial status of beef smoked with different plant materials
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Evaluation of suya (tsire) – an intermediate moisture meat product in Ogun State, Nigeria
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Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients. This study aimed at investigating the proximate and organoleptic analysis of plantain mosa and puff-puff and specifically compared the level of their acceptability. Proximate analysis of plantain mosa and puff-puff were carried out in the Laboratory to ascertain their level of composition of moisture content, protein,fat,ash, crude fibre and carbohydrate. One hundred samples of sensory evaluation forms were administered to respondents comprising of all kind of visitors at University of Ibadan Hotel under University of Ibadan ventures in its environ to assess the organoleptic properties of plantain mosa and puff-puff to determine most preferred sample. Random and convenience sampling were used to determine the respondents at the hotel. Data were analyzed using descriptive statistics (use of charts and percentage). The findings included variations in the proximate analysis value of Plantain mosa and puff-puff.
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Effects of cymbopogon citratus extract on quality of chevon patties during storage
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DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK
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Utilisation and influence of condiments prepared from fermented legumes on quality profile of meat
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Development and quality evaluation of danbunama (meat floss) - a Nigerian shredded meat product
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Actualization of strategies for beef quality control in south western Nigeria
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Effects of local clay pot and freezer preservation methods on beef quality attribute
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Assessment of quail meat nuggets prepared with ocimum gratissimum extract
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Nutritive and Organoleptic characteristics of kilishi as affected by meat type and ingredient formulation
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Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef
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Quality and acceptability evaluation of soy-cheese (tofu) enhanced with meat
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Seasonal limnological variation and nutrient load of the river system in Ibadan Metropolis, Nigeria
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Antimicrobial resistance among commensal Escherichia coli from cattle faeces and beef in Ibadan, Nigeria
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Public Health Issues And Observations Made During Meat Inspection At Bodija Municipal Abbatoir, Ibadan, Oyo State, Nigeria
