Effect on sensory parameters of nuggets and patties stored
at -18°C: Sensory evaluation of food is a scientific method used to
measure, analyze and interpret responses to products as perceived
through the senses of sight, touch, smell, taste, and hearing. The results
(Table 6) showed that there is a highly significant effect of ALA and
ATA treatments on all the sensory parameters (appearance, flavor,
Taste and overall acceptability) of broiler meat nuggets and patties.
The leg chicken nuggets and patties containing ALA and ATA scored
significantly (P