Abstract: The current study was conducted to evaluate the effect of holding time and potash concentration on organoleptic properties of cooked red and white meat. Four classes each of red and white meat was used in the study and includes chicken, duck, turkey and rabbit for white meat and beef, chevon, mutton and camel for red meat. The meat was cut into nine different portions and each portion was cooked separately at 60°C and for 5, 10 and 20 min with 0, 5 and 10 g L-1 potash (KCl). The experiment was conducted using 2x3x3 factorial arrangement of completely randomized design. The results show significant difference (p<0.05) in tenderness, flavour, juiciness and overall acceptability between red and white meat. No significant difference (p>0.05) was reorded in meat tenderness and overall acceptability due to coking time. The concentration of potassium used significantly affected (p<0.05) the overall acceptability of cooked meat. It was concluded that cooking meat at 60°C for 20 min with 5 g L-1 potash increased tenderness and overall acceptabilty of meat. Treated mutton was the most preferred meat type by the respondents.
A. Nasiru, B.F. Muhammad and Z. Abdullahi, 2011. Effect of Cooking Time and Potash Concentration on Organoleptic Properties of Red and White Meat. Journal of Food Technology, 9: 119-123.