Sensory Parameters of Minced Meat in Aswan City

Abstract

Meat is an important foodstuff and one of the most expensive components of human nutrition; therefore 30 minced meat samples were collected from Aswan city shops for evaluation of sensory quality parameters. Seven characteristics grades were given to panelists from1. 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 shown 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 tested sensory values were non-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.