Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study.

There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages.

Effect of powder on some meat quality attributes of chevon under refrigerated storage.

We investigated the effect of on the shelf-life and quality of chevon kept for eight days at 4 ± 1 °C in polyethylene pouches. Different powder levels of (0.5 %, 1.

Phytochemical screening and evaluation of antioxidant and antibacterial activities of crude extracts.

The objective of the investigation was to identify biologically active polyphenols and to determine the antioxidant and antimicrobial capacity of extracted with different organic solvents (acetone, ethanol and methanol) and distilled water. The results of the study revealed varying levels of polyphenols in the different solvent extracts. Condensed tannin, flavonoid and total phenolic content ranged from (77.

efficacy of root extracts against adult in goats.

is a medicinally important plant whose roots are used to control gastrointestinal parasites in goats. The use of plant-based anthelmintics as potential alternatives to synthetic anthelmintics in controlling gastrointestinal worms in ruminants is a promising area of research. The study was carried out to ascertain the efficacy of .