sensory evaluation

sensory evaluation

 

sensory evaluation of the burger product was conducted On Tuesday, June 21 2022.

This burger is made from poultry meat fed on Cymbopogon Citratus  and compared with the burger to which Cymbopogon Citratus extract was added directly. It is one of the experiences of doctoral student Ammar Adel Saleh's research about his tagged research: Effect of addition Cymbopogon Citratus to the diet on the productive and physiological performance of broilers and some qualitative and sensory characteristics of their cold-stored meat. The supervision of Prof. Dr. Dhafer Thabet Mohamed. A group of college professors who have experience in food evaluation participated in the evaluation process, and the efforts made were blessed.

Media division / Collage of Agriculture/ University of Anbar

  

 

 

 

 

 

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