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Effect of Time and Temperature on the Proximate and Sensory Parameter of Roasted Beef (Suya)

Author
Adomeh, Evelyn Evanonoh

Ogbeifun, N E

Full text
https://portalrevistas.uct.cl/index.php/safer/article/view/2338
10.7770/safer-V11N1-art2338
Abstract
In this study, different time and temperature effect were examined on the proximate and sensory parameter of roasted beef (suya). The proximate composition, and sensory evaluation (appearance, tenderness, juiciness, flavour and overall acceptability) of the meat roasted using different time and temperature were assessed. Two kilograms of beef-round from a freshly slaughtered cow was used for the study. The meat was trimmed, cut into small pieces weighing 250g was cured manually with experimental ingredients before roasting with Century Electric Oven at different time that is 40, 50, 60 and 70 minutes at temperature of 250, 230, 210 and 1900C respectively, with groundnut oil sprinkled intermittently.Key Words: Time, Temperature, Effect, Proximate, Sensory, Parameter, Roasted Beef (suya)
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Artes, Arquitectura y UrbanismoCiencias Agrarias, Forestales y VeterinariasCiencias Exactas y NaturalesCiencias SocialesDerechoEconomía y AdministraciónFilosofía y HumanidadesIngenieríaMedicinaMultidisciplinarias
Institutions
Universidad de ChileUniversidad Católica de ChileUniversidad de Santiago de ChileUniversidad de ConcepciónUniversidad Austral de ChileUniversidad Católica de ValparaísoUniversidad del Bio BioUniversidad de ValparaísoUniversidad Católica del Nortemore

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