Assessment of consumers’ preference to the use of garlic and cinnamon oils on stored beef and camel meat ‘Kilishi’

Abstract

The effects of garlic, cinnamon and combination of garlic and cinnamon oils on storage quality of beef and camel meat Kilishi were determined. Meat from the  Longissimus dorsi of the hind limb of camel and cattle were used for the experiment. Kilishi produced from each species was grouped into four parts of 2kg each and treated with garlic, cinnamon, combination of garlic and cinnamon oils (1:1) and control (Kilishi without treatment). The products were packed in a brown paper and stored at room temperature from May to September, 2012. Organoleptic  assessment showed that there was no significant difference in the consumer preference for the products. However, fresh Kilishi were more acceptable at the beginning of storage in May than at the end of storage in September 2012. It was concluded that garlic and cinnamon oils had no effect on the overall acceptability of Kilishi. It was  recommended that garlic and cinnamon oils should be used to extend the shelf life of Kilishi during storage.

Keywords: Meat, Kilishi, Garlic Oil, Cinnamon Oil, Longissimus dorsi, Nigeria, Organoleptic