Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products
ABSTRACT
Four meat sources were evaluated in this work;
beef, chicken, fish and clam. Their performances in the production of different
pastry products; pies, sausages, burgers and rolls were evaluated. Their
nutrient composition were also analysed. Fish has the highest protein contents
of 24.04% while clam has the lowest (12.71%). However, clam has the highest
moisture and ash contents of 81.82% and 4.00. Beef was observed to have the
highest fat content of 8.40% followed by chicken 7.60% while clam has the
lowest of 0.97%. Sensory evaluation showed -d no significant difference (P<
0.05) in all the attributes for sausages, burgers and rolls while a significant
difference (P< 0.05) was observed in flavour for pie. Apart from beef, fish
and chicken, clam meat has a unique attributes which can make it a very good
stuffing when used in pastry products.
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IGWE, C (2021). Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products. Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-performance-of-different-meat-products-in-the-production-of-different-pastry-products-7-2
CCMFORT, IGWE. "Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 23 Jul. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-performance-of-different-meat-products-in-the-production-of-different-pastry-products-7-2. Accessed 25 Nov. 2024.
CCMFORT, IGWE. "Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 23 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-performance-of-different-meat-products-in-the-production-of-different-pastry-products-7-2 >.
CCMFORT, IGWE. "Evaluation Of The Performance Of Different Meat Products In The Production Of Different Pastry Products" Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-performance-of-different-meat-products-in-the-production-of-different-pastry-products-7-2