Effect of time and temperature on the proximate and sensory parameter of roasted beef (suya).

Abstract

In this study, different time and temperature effect were examined on the proximate and sensory parameter of roasted beef (suya). The proximate composition, and sensory evaluation (appearance, tenderness, juiciness, flavour and overall acceptability) of the meat roasted using different time and temperature were assessed. Two kilograms of beef-round from a freshly slaughtered cow was used for the study. The meat was trimmed, cut into small pieces weighing 250g was cured manually with experimental ingredients before roasting with Century Electric Oven at different time that is 40, 50, 60 and 70 minutes at temperature of 250, 230, 210 and 1900C respectively, with groundnut oil sprinkled intermittently.