Dataset on Nutritional composition, descriptive sensory analysis and consumer acceptability of processed Red-billed quelea birds’ meat in Ta+nzania

Published: 24 July 2023| Version 1 | DOI: 10.17632/xzt9f3jwfc.1
Richard Mongi


This dataset provides five tables and six figures, and their corresponding raw data (as supplementary material). Figure 1 shows the Slaughtering procedure for birds and Figure 2 shows the live birds' flock and the slaughtered birds' meat. Table 1 presents the Sensory attributes and their description developed by assessors during training. Table 2 presents the Proximate composition and energy values of raw and processed birds’ meat and corresponds to raw data (S 1). Table 3 presents the mineral contents of birds’ meat and it corresponds to raw data (S 2). Figure 3. presents the systematic variations of proximate composition and mineral contents between processed meat samples and corresponds to raw data (S 1 and S 2). Figure 4 presents the mean intensity scores of processed birds’ meat samples raw data and Figure 5 presents the bi-plot from PCA of descriptive sensory data for processed meat samples. Both figures correspond to raw data (S 3). Furthermore, Table 4 presents the consumer panel characteristics and it corresponds to raw data (S 4) while Figure 6 presents the overall consumer acceptability of the processed birds' meat samples and it corresponds to raw data (S 5). Table 5 presents the Friedman rank sum test of the processed birds’ meat samples (Consumer preferences) and it corresponds to raw data (S 6).


Steps to reproduce

A total of 60 live birds were purchased directly from the hunters in Kelema village, Chemba District in Dodoma Region and transferred by vehicle in a cage to Sokoine University Agriculture for meat processing and chemical analysis. The birds were slaughtered using a neck-slathering procedure as described by Zahari et al. (2021) and the meat was divided into four groups each with 15 slaughtered birds. One group served as control unprocessed samples while each of the remaining three groups was either boiled using hot water at 100 °C for 30 minutes, deep fried in cooking oil at 180 °C for 5 minutes or grilled using charcoal stove charcoal stove for 30 minutes as described by Chung et al. (2011). Each group of processed meat was analysed for proximate composition and mineral contents, descriptive sensory analysis and consumer acceptance and preferences using standard methods. Proximate composition and Mineral contents were analyzed according to the AOAC method (2005). Descriptive sensory analysis Consumer acceptance and preferences were determined according to the methods described by ISO (1998) and Lawless and Heyman (2010).


University of Dodoma


Sensory Evaluation of Food Products, Consumer Affect, Analytical Chemistry in Food Science