EVALUATION OF GRADED LEVELS OF DIFFERENT SLURRIES ON THE QUALITY ATTRIBUTES AND SENSORY RATINGS OF CAMEL MEAT KILISHI

The study evaluated graded levels (340, 350, and 360g) of groundnut paste slurry (GNS), sesame seed slurry (SSS), and tiger nut slurry (TNS) on quality of camel meat Kilishi (CMK). Lean Longissimus dorsi from adult male camels was sliced to 0.20 cm width and air-dried for 24 hours. The dried, sliced camel meat samples were infused into the prepared slurries, re-dried for 2 hours and roasted for 5 min. Processed CMK were stored and analyzed at weeks 0, 4, 8, 12 for proximate, physicochemical, lipid oxidation and microbial quality. The processed CMK were analysed for sensory attributes on a 5-point hedonic scale by 10 semi-trained panel members. Data collected were analysed using the general linear model procedures while significant differences were compared using Duncan's multiple range test (P