Meat quality and consumers acceptability of meat balls treated with different plant extracts
Alamuoye Oluwatoyin Folake
The study investigated the effect of plant extracts (garlic, African walnut seed, avocado seed) used as marinade on physicochemical, proximate and sensory properties of meat balls made from Bicep femoris muscle of matured bull. The extracts were incorporated into ingredients used for marination to constitute four treatments viz treatment 1(control, no extract was added), treatment 2 (50% garlic extract), treatment 3 (50% African walnut seed extract) and treatment 4 (50% avocado seed extract). Minced meat was introduced into the treatments in a Completely Randomized Design. Raw meat balls were analyzed prior to cooking (pan fry and oven cook). The result showed that the pH, chilling loss, cooking loss and cooking yield of meat balls differ significantly (p<0.05) among treatments. The results of the proximate composition for the raw and cooked were significantly influenced (p<0.05) by the treatments. The sensory evaluation showed that the oven cooked meat balls of treatment 2 were generally preferred over other method of cooking. The study showed that garlic, African walnut seed, avocado seed extracts enhanced the qualities, nutritional and sensorial properties of meat ball.