ABSTRACT

This study was performed to determine the characteristics and level of acceptability of three meat products, Tsire (Suya), Kilichi, and Danbunama, among students of the Federal University, Oye-Ekiti, Ekiti state, Nigeria, and the factors responsible for the respondents’ preferences. Data were collected with the aid of a well-structured questionnaire which was administered to 220 randomly selected individuals in the student community, and from a 30-man taste panel which was constituted for a sensory evaluation of the processed meat products. Most (39.1%) of the respondents preferred Suya to Kilishi (11.8%) and Danbunama (5.9%). Taste (24.5%), quality (24.1%) and freshness (21.8%) of the products were the top three factors that influenced their choices of the meat products. Taste, freshness and quality were considered by the respondents as influencing their decision to buy the processed meat products.