EFFECT OF STORAGE DURATION IN ICE ON SOME CHEMICAL AND SENSORY PROPERTIES OF BROILER BREAST MEAT

Abstract

The objective of this study was to determine the effect of storage duration in ice on some chemical and sensory properties of broiler breast meat. Twenty four (24) broiler chickens of table size were used. The chicken breast meat was harvested and cut into pieces of uniform thickness, individually packed in airtight packages and randomly assigned to four treatments with twelve breast meat pieces per treatment in completely randomized design (CRD). The treatments consist of stored for 0 day, stored for 1 day, stored for 2 days and stored for 3 days for treatments 1, 2, 3 and 4 respectively. At the end of storage period, breast meat samples were obtained from each treatment for chemical properties and sensory evaluation. Data collected were analyzed using one way analysis of variance (ANOVA). There were no significant (p>0.05) differences in all the chemical properties measured. There was significant difference (p<0.05) in aroma and tenderness scores among the treatments means. The meat aroma score for treatment 1 was significantly (p<0.05) higher with least score in treatment 4. The meat tenderness score of treatment 3 is significantly higher (p<0.05) than treatment 4 but is similar to treatments 1 and 2. The research concluded that ice storage for up to three days had no effect on chemical properties but had significantly (p<0.05) affected aroma and tenderness of broiler breast meat.