Abstract

Apata, E.S;Eniolorunda, O.O;Ayantuga, D.T;Apata, O.C. and Okubanjo, A.O

A study was carried out to assess the physicochemical and sensory properties of patties from beef and antelope meat. Fresh 3kg each of beef and antelope meat were purchased and chilled at 40C for 24 hours. They were thawed and ground, 2.3kg of each meat type was divided into five portions of 0,25, 50, 75 and 100% after mixing the two meat types into 0g, 115g, 230g, 345g and 460g of antelope meat. The meat patties were broiled and cooled to room temperature. The weight, thickness, diameter, cooked, patties stability, colour change, shear force, pH, water holding capacity, proximate composition and sensory attributes of the patties were determined. The results showed that physical, chemical and sensory attributes were higher (P<0.05) in patties with high level of antelope meat inclusion. Also, patties with low levels of antelope meat inclusion were preferred more (P<0.05) than those with high levels of antelope meat inclusion. The results revealed further that antelope meat inclusion between 25% and 50% was sufficient to provide the varieties the consumers need in meat patties from beef and antelope meat. It is suggested therefore, that antelope meat inclusion in meat patties be limited to those two levels for consumers’ maximum consumption of patties from beef and antelope meat.