PHYSICOCHEMICAL ANALYSIS OF DANBUN NAMA FROM DIFFERENT MEAT PARTS

Abstract

Physicochemical analysis of the meat was carried out using Official Method of Analysis (AOAC 2000). The following parameters were tested for; moisture, ash protein, fat and carbohydrate. The samples analyzed were, AOD :( longissimus from beef), BOD: (sternum from beef), COD: thigh from beef), DOD :( longissimus from goat), EOD:  (sternum from goat), FOD: (thigh from goat). The moisture content from all the samples ranged from 5.5 ± 0.12a to 6.3 ± 0.13b, ash ranged from 3.94 ± 0.10a to 5.20 ± 0.12b, protein ranged from 39.60±2.02a to 40.33 ± 0.60c, fat ranged from 11.42 ± 0.56d to12.50 ± 0.50a, carbohydrate 34.90 ± 1.11c to 37.80 ± 1.05b and the energy valu ranged from 408.3 to 438.52 Kcal/100g. The sensory attributes showed that the most acceptable sample is longissimus from beef (7.44 ±1.28a) and the least acceptable sample is EOD; sternum from goat (3.42 ± 1.88bd).