QUALITY ATTRIBUTES OF GROUND TURKEY PATTIES AS AFFECTED BY  HOUSING SYSTEM AND CUT-PART USED

K. K.  Safiyu; O. M. Sogunle; L. T. Egbeyale; T. A. Shittu,; R. O. Olaifa; O.  J. Odutayo; O. C. Ogunjimi; N. T. Azeez

doi:10.51791/njap.vi.4986

Authors

K. K. Safiyu Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
O. M. Sogunle Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
L. T. Egbeyale Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
T. A. Shittu, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
R. O. Olaifa Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
O. J. Odutayo Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
O. C. Ogunjimi Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
N. T. Azeez Federal University of Agriculture, Abeokuta, Ogun State, Nigeria

DOI:

https://doi.org/10.51791/njap.vi.4986

Keywords:

turkey, housing system, cut-up part, ground patties, sensory

Abstract

To determine the effects of housing system and cut-part used on quality attributes of ground turkey patties, 200 four-week old poults were raised in two different housing systems (deep litter and outdoor run) for 10 weeks. Afterwards, fresh breast and thigh from slaughtered carcasses were collected and used as the raw material for ground patties which were subjected to physiochemical and sensory analysis. Data obtained were arranged in a 2 × 2 factorial layout and subjected to Analysis of Variance. Results showed housing system effect was negligible (p>0.05) on physicochemical and sensory analysis of ground turkey patties. However, ranges of values recorded for pH (6.45 – 6.74), cooking loss (25.06 – 28.85%), chilling loss (4.41 – 7.92%), and diameter shrinkage (11.77 – 14.58%) revealed patties prepared from thigh was significantly (p<0.05) higher. Sensory scores; appearance (3.90 – 4.92), flavour (5.53 – 6.23) and overall acceptability (5.48 - 6.65) were significantly (p<0.05) higher in breast patties while oiliness was significantly (p<0.05) higher in thigh patties. Therefore, the use of turkey breast for ground patties production is recommended.