Nutritional Qualities and Comparative Analysis of Charcoal-Grilled Chicken and Beef Marinated with Three Different Alcoholic Beverages

Abstract

This study examined the nutritional qualities, with a comparative assessment, of charcoal-grilled white and red meat marinated with three different alcoholic beverages. Fifty taste panelists were selected using the purposive sampling technique. A 9-point hedonic scale sensory evaluation sheet was administered to the respondents to gather data. The data were analyzed using descriptive and inferential statistic. Multivariate analysis of variance was used to determine significant mean difference between the samples. The proximate composition of the food products was determined using the model adopted by the Association of Official Applied Chemist (AOAC) 2010. Multiple Duncan range system was used to discover the significant difference of sample (5% significance level). This study reveals the effectiveness of marinade on enhancing the sensory properties of grilled meat. The wine marinade effectively enhanced the white meat while both beer and spirit enhanced the sensory qualities of the red meat. The study concluded that the choice of marinade is dependent on the preference of the marinade as the results showed a non-significant difference between the attributes of the samples. It is recommended that more studies be carried out using other alcoholic beverages in combination with marinades in seasoning various types of meat. Also, other grilling methods should be explored in the preparation of different types of marinated.