CHEVON AND MUTTON COMPOSITE FRANKFURTERS: PRODUCT OF DESIRABLE ORGANOLEPTIC QUALITIES

The study was carried out to determine the level of acceptance in the consumption of chevon and mutton frankfurters. The meats used for the study were purchased from Kesmond meat shop at Uselu, and Aduwawa Benin City, Edo State: and stored in the freezer until when needed. The meats were comminuted separately and mixed with the pre-weighed ingredients for curing and soya flour at different levels of inclusion. The comminuted meats were cured for forty-eight hours. The composite product was stuffed in already prepared natural casings. They were smoked in a model smoking kiln. A 5-point hedonic scale was used to evaluate the sensory characteristics of the products using taste panelists. The data were analysed. The results obtained showed that the flavor of frankfurters made from 100% chevon; and that made from 60% chevon and 40% mutton were not significant different (P > 0.05). The overall acceptability showed no significant difference (P > 0.05) in frankfurters. There was no significant difference (P > 0.05) in colour of the meat product. Frankfurters made with 60% chevon and 40% mutton has the highest level of acceptance, while that made from 100% chevon has the least acceptance. The tenderness showed a significant difference (P < 0.05) in frankfurters made from the following combinations; 100% chevon and 100% mutton, 60% chevon /40% mutton and that made from 20% chevon/80% mutton, 50% chevon/50% mutton, 20%mutton, 80% chevon and 40% chevon/60% mutton. The juiciness showed that there was no significant difference (P > 0.05) in frankfurther made from the various meat products. The Aroma showed a significant difference (P < 0.05) in frankfurters from 20% chevon, 40% mutton, 20% chevon, 80% mutton, 100% mutton and 50% chevon/50% mutton from that made from 100% chevon, 20% mutton, 80% chevon and 40% chevon, 60% mutton.