Table 6.

Effect of guava powder on the sensory characteristics of sheep meat nuggets

Parameters	Control	Treatment I	Treatment II
Appearance	6.88±0.15	7.02±0.20	7.12±0.07
Flavour	6.75±0.18	6.89±0.23	6.98±0.07
Texture	6.91±0.18	6.93±0.14	6.92±0.15
Juiciness	6.81±0.26	6.77±0.24	6.72±0.25
Overall acceptability	6.90±0.17	6.95±0.16	7.06±0.09

Control = Sheep meat nuggets without guava powder.

Treatment I = Sheep meat nuggets with 0.5% guava powder.

Treatment II = Sheep meat nuggets with 1.0% guava powder.

Means bearing different superscripts in a row differ significantly (p<0.05); n = 30.