The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat

Study of the potential of kenari (Canarium indicum L.) shell as a raw material in liquid smoke production to increase the sensory quality of the cooked smoke-meat has been done. To achieve this study, a heating method using electric and gas ovens on the properties of the cooked smoke-meat have been carried out. The characterization of sensory properties (color, aroma flavor, tenderness, and acceptability) cooked smoke-meat were analyzed using the non-parametric Kruskal-Wallis. The results showed that the parameter sensory properties of color, tenderness, aroma, flavor, and acceptability of cooked smoked-meat are heated using an electric oven is no different from using a heated gas oven.