Sensory Evaluation of Meat of West African Dwarf Goats Fed Crop By-Products in Cross River State, Nigeria

Twenty-four, five months-old West African dwarf (WAD) bucks divided into four groups were fed either; cassava peel plus urea, cassava peel plus broiler litter, cassava peel plus cassava forage and cassava peel plus sweet potato forage for 90 days. One animal/treatment was selected and slaughtered. Meat samples (800g) from the thigh and forearm muscles were cooked either by boiling (100 - 1600C), oven-drying (2500C) or micro-waving (180 - 2000C) for 35 minutes. Ten untrained panelists evaluated each sample for colour, flavour, tenderness, juiciness, number of chews, remains after chew and overall acceptability on a 4-point scale. Results showed that cooking methods had significant (P