EFFECT OF PAWPAW LEAF EXTRACT ON PH, TEMPERATURE, OXIDATIVE RANCIDITY, WATER HOLDING CAPACITY OF SPENT LAYERS OF MEAT

Abstract

This study was conducted to evaluate the Effect of pawpaw leaf extract on pH, temperature, and oxidative rancidity of spent layers of meat. An experiment was carried out on 20 spent layers’ hen. The birds were slaughtered following standard procedure, dressed hygienically, and manually deboned. The fresh pawpaw leaf was picked, washed, and blended with distilled water at 0%, 5%/L, 10%/Land 15%/L. The breast, thigh, and drumstick were mainly used. The marinated carcass was kept in the refrigerator at the temperature of 40C overnight to ensure easy mincing. The results show there was no significant difference (p>0.05) in pH among the treatments. Control without the extract has the highest temperature value of 24.75 oC, with the lowest in 10% and 15% inclusion level of the extract at 23.35 oC. Oxidative rancidity was higher in control with a 0% inclusion level while the lowest value was observed in meat from 15% pawpaw leave extract. Water holding capacity was significantly higher in meat marinated in 15.0% pawpaw leaf extract with the least value in meant marinated in control. The result obtained in the present study showed that pawpaw leaf extract can be used as a natural antioxidant up to 15% inclusion without adverse effects in oxidative rancidity and water holding capacity