Research Article

Sensory Evaluation of Traditionally Processed Beef Products in Mubi Metropolis Adamawa Nigeria

Yohanna I., Babale D.M., Bube M.M., Millam J.J, Sunyasemeni A.E.
Yohanna I. — Department of Animal Production, Adamawa State University, Mubi *
Babale D.M. — Department of Animal Production, Adamawa State University, Mubi
Bube M.M. — Department of Animal Production, Adamawa State University, Mubi
Millam J.J — Department of Animal Production, Adamawa State University, Mubi
Sunyasemeni A.E. — Department of Animal Production, Adamawa State University, Mubi
Volume: 13, Issue 1 Year: 2025 Pages: 66-72 Published: June 8, 2026
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Abstract
The study was conducted at the Department of Animal Production, Adamawa State University, Mubi. The study examined the sensory qualities of four traditionally processed beef products widely consumed in Northern Nigeria: Roasted beef (Balangu), beef jerky (Kilishi), spiced skewered beef (Tsire), and flaked beef (Dambun Nama), in Mubi, Nigeria. Sensory attributes data of the four processed beef products were collected using 6-point hedonic scale questionnaires and analysed using Analysis of Variance (ANOVA). The results obtained indicated that there is significant (P
Keywords
Sensory Evaluation Kilishi Tsire Balangu Dambun Nama Traditional Meat
How to Cite

I., Y.., & D.M., B., & M.M., B., & J.J, M., & A.E., S. (2026). Sensory Evaluation of Traditionally Processed Beef Products in Mubi Metropolis Adamawa Nigeria. Adamawa State University Journal of Scientific Research , 13(1) , 66-72.

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June 8, 2026
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Adamawa State University Journal of Scientific Research

Vol. 13, No. 1 (2025) — pp. 66-72

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