EVALUATION OF THE ORGANOLEPTIC CHARACTERISTICS OF CHEVON (GOAT MEAT) DAMBUN NAMA

One of the most popular ways of preserving meat and meat products is by reducing its moisture content by drying and/or smoke-drying. This study was carried out to process chevon into meat product; danbun nama and to determine the organoleptic (sensory) characteristics of the product. The product was prepared with chevon, while beef was used as the control. The already cut beef and chevon were mixed separately with the condiments and allowed to boil until tender. Some of the boiled beef and chevon were placed inside separate mortars and pounded with pestles; while the rest of the boiled meats were shredded with a fork. Each of the shredded beef and chevon were mixed separately with the yaji spice. The various mixed danbun nama from beef and chevon were separately shallow fried in hot oil. The products were coded and served to a sensory panel consisting of 20 persons and these were judged based on different sensory parameters. The parameters used were aroma, juiciness, texture, taste, colour and overall acceptability on a 9- point hedonic scale. Analysis of the sensory scores of the two forms of dambun nama showed no significant difference (P > 0.05) in the juiciness, texture, colour and overall acceptability. The result showed that the mean scores of juiciness, texture, colour and overall acceptability of beef dambun nama had no significant difference (P > 0.05) from those of chevon dambun nama. However, there was a significant difference (P < 0.05) in the mean scores of aroma and taste between beef dambun nama and chevon dambun nama. The study showed that, both forms of dambunnama were generally acceptable. The beef dambun nama was more acceptable to the consumers than chevon  dambun nama.