Dataset on Nutritional composition, descriptive sensory analysis and consumer acceptability of processed Red-billed quelea birds’ meat in Ta+nzania

This dataset provides five tables and six figures, and their corresponding raw data (as supplementary material). Figure 1 shows the Slaughtering procedure for birds and Figure 2 shows the live birds' flock and the slaughtered birds' meat. Table 1 presents the Sensory attributes and their description developed by assessors during training. Table 2 presents the Proximate composition and energy values of raw and processed birds’ meat and corresponds to raw data (S 1). Table 3 presents the mineral contents of birds’ meat and it corresponds to raw data (S 2). Figure 3. presents the systematic variations of proximate composition and mineral contents between processed meat samples and corresponds to raw data (S 1 and S 2). Figure 4 presents the mean intensity scores of processed birds’ meat samples raw data and Figure 5 presents the bi-plot from PCA of descriptive sensory data for processed meat samples. Both figures correspond to raw data (S 3). Furthermore, Table 4 presents the consumer panel characteristics and it corresponds to raw data (S 4) while Figure 6 presents the overall consumer acceptability of the processed birds' meat samples and it corresponds to raw data (S 5). Table 5 presents the Friedman rank sum test of the processed birds’ meat samples (Consumer preferences) and it corresponds to raw data (S 6).

本数据集包含五张表格与六幅图片，及其配套的原始数据（作为补充材料）。图1展示了禽类屠宰流程，图2展示了活体禽群与屠宰禽肉。表1呈现了评估人员在培训阶段制定的感官属性及其描述说明。表2列出了生鲜与加工禽肉的常规营养组分（proximate composition）与能量值，其配套原始数据为S1。表3呈现了禽肉的矿物质含量，配套原始数据为S2。图3展示了加工肉样间常规营养组分与矿物质含量的系统性变化规律，配套原始数据为S1与S2。图4呈现了加工禽肉样品的平均强度评分原始数据，图5则展示了加工肉样描述性感官数据的主成分分析（PCA, Principal Component Analysis）双标图，上述两幅图片的配套原始数据均为S3。此外，表4列出了消费者评审小组的特征信息，配套原始数据为S4；图6展示了加工禽肉样品的消费者总体接受度，配套原始数据为S5。表5呈现了加工禽肉样品（消费者偏好）的弗里德曼秩和检验结果，配套原始数据为S6。