EFFECT OF ADDITIVES (SPICES) ON THE ORGANOLEPTIC CHARACTERISTICS OF BEEF, CHICKEN AND GOAT MEATS CONSUMED IN NIGERIA

The aim of this study was to determine the Nigerian consumer descriptive panel ratings for meats (goat, beef and chicken) cooked with nine different spices. Twenty (n = 20) member panel tasted and rated on a nine-point hedonic scale their degree of liking for the samples varying in added spices. Subjects were asked to complete a questioner about consumption of the meat samples. Degree of linking differed significantly (p>0.05) among samples and the samples best liked was that cooked with magi cube, which was reported to contain active ingredients like sodium chloride and monosodium glutamate. The manufactures of this cube reported the presence of vegetable fat, starch and spices in them. These are believed to have released more flavour components, which might have contributed to the improved meat