Author(s): Isaiah Annayochukwu Okere* and Oluwabukola Olayemi Lawrence Azua
ABSTRACT
Technological and sensorial quality of meat from broiler chicken stored at -200C were evaluated. Five treatments each consisting of 12 chicken meat samples; Treatment-1 (T1: fresh un-stored meat) and meat stored for 1 week (T2), 2 weeks (T3), 3 weeks (T4) and 4 weeks (T5). Thaw loss, cooking loss, water holding capacity, thermal shortening were technological qualities while colour, flavor, taste, texture and juiciness were sensorial traits assessed using 9-point hedonic scale. The result revealed thaw loss of T2 (breast-6.21%, thigh-2.30% and drumstick-1.90%) been significantly (p<0.05) lower than T3-T5. Cooking loss of 18.95%, 14.85% and 13.32% in breast, thigh and drumstick respectively for T1 were significantly (p<0.05) lower than those of T2-T5. Water holding capacity in T1 for breast (74.36%), thigh (76.03%) and drumstick (80.10%) were similar to T2 but significantly (p<0.05) higher than those of T3- T5. Thermal shortening in T5 for breast (44.07%), thigh (34.65%) and drumstick (31.67%) were significantly (p<0.05) higher than those of T1-T4. Sensory quality of breast, thigh and drumstick for colour, flavor, texture, juiciness and overall acceptability in T1 and T2 similar (p>0.05). Breast (7.27), thigh (7.10) and drumstick (7.67) of T1 for overall acceptability had significant (p<0.05) higher preferences compared to T3-T5. Considering the technological and sensorial qualities assessed on broiler chicken meat, cold storage impacts tended towards being negative particularly when the meat was stored beyond 1 week.
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