Meat products such as beef burger, breakfast sausage, hot-dog and frankfurter required at U.T.C (United Trading Company Nigeria plc, were assessed for their proximate composition and sensory quality. Crude protein was significantly (p<0.05) higher in frankfurter and breakfast sausage, least in frankfurter. Fat content was significantly (p<0.05) higher in beef burger but statistically (p>0.05) similar in breakfast sausage, hot-dog and frankfurter.
The highest significant (p<0.05) ash content was obtained in frankfurter while hot-dog and break-fast followed next with statistically (p>0.05) similar ash values. Higher (p<0.05) moisture content (mc) were obtained in breakfast sausage and hot-dog, while frankfurter gave the least MC. The sensory indices showed hot-dog and frankfurter having the highest (p<0.05) score in appearance.
The taste score was significantly (p<0.05) higher in frankfurter and break-fast sausage.
The taste score was however similar (p>0.05) in beef-burger and hot-dog. Non-significant (p>0.05) difference were obtained in the texture, flavor and general acceptability of all the meat products. It is therefore concluded in the study that, frankfurter had better quality indices, and therefore recommended for consumers.
NUTRITIONAL VALUE AND CONSUMER PREFERENCE OF SOME SELECTED MEAT PRODUCTS