Sensory Evaluation of Differently Processed Turkey Meat

50ABSTRACTThe experiment was conducted at the department of Animal Health Technology, Bauchi State Collegeof Agriculture. Sensory attributes of fried, nugget and peppered of turkey meat was evaluated. Twomatured birds were used for this study. The structured hedonic scale questionnaire wereadministered to fourteen (14) panelties. Data collected were subjected to simple percentage and theresult of the study indicated colour and tenderness of the fried used has the highest mean of9(64.29%) and 7(50%) respectively. For the nuggets, acceptability and tenderness has the highestmean scored 9(64.29%) and 10(71.43%). And for peppered meat tenderness has the highest meanscored of 7(50%) this indicates consumer preference shows more acceptability to the friedtreatment. Acceptability and Tenderness has been shown to have the greatest influence of consumerpreference, followed by palatability where as the effect of colour are less significant. Acceptabilitywas considered a more relevant sensory driver of the preference.REFERENCESAmerican Ornithologists Union (AOU) (2007). The A.O.U. checklist of North American birds, seventhedition. American Ornithologist Union. Retrieved January 21, 2007.50ABSTRACTThe experiment was conducted at the department of Animal Health Technology, Bauchi State Collegeof Agriculture. Sensory attributes of fried, nugget and peppered of turkey meat was evaluated. Twomatured birds were used for this study. The structured hedonic scale questionnaire wereadministered to fourteen (14) panelties. Data collected were subjected to simple percentage and theresult of the study indicated colour and tenderness of the fried used has the highest mean of9(64.29%) and 7(50%) respectively. For the nuggets, acceptability and tenderness has the highestmean scored 9(64.29%) and 10(71.43%). And for peppered meat tenderness has the highest meanscored of 7(50%) this indicates consumer preference shows more acceptability to the friedtreatment. Acceptability and Tenderness has been shown to have the greatest influence of consumerpreference, followed by palatability where as the effect of colour are less significant. Acceptabilitywas considered a more relevant sensory driver of the preference.REFERENCESAmerican Ornithologists Union (AOU) (2007). The A.O.U. checklist of North American birds, seventhedition. American Ornithologist Union. Retrieved January 21, 2007.