Albarbary, N., Karmi, M., Maky, M. (2021). Sensory Parameters of Minced Meat in Aswan City. Aswan University Journal of Environmental Studies, 2(2), 122-125. doi: 10.21608/aujes.2021.71844.1017
Nady Albarbary; Mohamed Karmi; Mohamed Abdelfattah Maky. "Sensory Parameters of Minced Meat in Aswan City". Aswan University Journal of Environmental Studies, 2, 2, 2021, 122-125. doi: 10.21608/aujes.2021.71844.1017
Albarbary, N., Karmi, M., Maky, M. (2021). 'Sensory Parameters of Minced Meat in Aswan City', Aswan University Journal of Environmental Studies, 2(2), pp. 122-125. doi: 10.21608/aujes.2021.71844.1017
Albarbary, N., Karmi, M., Maky, M. Sensory Parameters of Minced Meat in Aswan City. Aswan University Journal of Environmental Studies, 2021; 2(2): 122-125. doi: 10.21608/aujes.2021.71844.1017
1Faculty of Veterinary Medicine Food hygiene Department
2Fac, of Vet. Med. Food hygiene Department
3Fac. of Vet. Med. Food Hygiene Department
Abstract
Meat is an important foodstuff and one of the most expensive components of human nutrition;Minced meat makes a valuable contribution to diet in Egypt because of its nutritional importance therefore a total of 30 minced meat samples were purchased from Aswan city supermarkets for evaluation of sensory quality parameters. Seven characteristics point as were given to panelists from 1. Dislike extremely to 7. Like extremely. Panelists were considered the above points for evaluation of Appearance, texture, consistency, odor, and overall acceptance of the meat samples. The results revealed that the mean values of Appearance, texture, consistency, odor, and overall acceptance were 18.1±6.84, 22.4±8.46, 19.85±7.5, 19.64 ±7.42, and 20.19± 7.63 respectively. All sensory values (Appearance, texture, consistency, odor, and overall acceptance ) were no significant. The findings indicated that the sensory evaluation of minced meat samples varied among different locations where a variation in preparation method was observed as well as the type of meat cut included.
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