PROXIMATE COMPOSITION, MINERAL CONTENT AND SENSORY EVALUATION OF BEEF AND MUTTON MEAT PRODUCTS

Abstract

This study evaluated the proximate composition, mineral content and sensory characteristics of beef and mutton products. Fresh beef and mutton were sourced from Muda Lawal Market, Bauchi State and processed into fried and dambu products using standard preparation procedures. Samples were analyzed for proximate and mineral composition using standard analytical methods, while sensory evaluation was conducted by twenty (20) panelists using a 9-point hedonic scale. Data obtained were analyzed using a factorial arrangement with meat type and processing method as the main factors, and means were separated at 5% level of significance using Duncan’s Multiple Range Test. The results showed that, beef had significantly (P<0.001) higher dry matter (95.63%), calcium (1749.70 mg/kg), zinc (76.40 mg/kg), chlorine (198.76 mg/kg), and sulphur (38.87 mg/kg) than mutton. Mutton contained higher moisture (6.02%), protein (49.08%), ash (5.47%), nitrogen-free extract (27.12%), and silicon (4.10 mg/kg). Processing method significantly influenced most quality parameters. Fried products had higher protein (53.52%), calcium (1780.90 mg/kg), iron (91.95 mg/kg), zinc (67.01 mg/kg), and sulphur (38.59 mg/kg), while dambu products contained lower moisture (4.63%), higher nitrogen-free extract (28.18%), and superior tenderness (8.37) and texture (8.40) scores. Interaction effects were significant only for ether extract (P<0.01), iron (P<0.05), and sulphur (P<0.01), while most other proximate, mineral, and sensory parameters were not significantly affected by the interaction between meat type and processing method. Sensory evaluation revealed a high consumer acceptance for all products, with overall acceptability values ranging from 8.50 to 8.65 on the 9-point hedonic scale. The study concluded that processing methods exerted a greater influence on product quality than meat type, particularly for protein, mineral composition, tenderness and texture. It was recommended that fried and dambu meat products be promoted as nutritious value-added meat products for improving dietary protein intake. Standardization of processing techniques should be encouraged to ensure consistent nutritional quality and consumer acceptability as well as increasing its shelf life.