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).