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.
Organoleptic
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.