ORGANOLEPTIC CHARACTERISTICS OF THE DIFFERENTLY PROCESSED CHICKEN MEAT PRODUCTS (BROILER)

Authors

  • E. E. Aomeh Ambrose Alli University, Ekpoma, Edo State

DOI:

https://doi.org/10.51791/njap.vi.5021

Keywords:

Organoleptic, broiler, processed, meat, chicken

Abstract

This study was conducted to examine the organoleptic characteristics of the differently processed chicken meat (broiler) products. The sensory evaluation of the processed chicken meat was done at the end of the feeding trial. A total of 16 birds were used for the experiment with four breast muscles for treatment. The design of the experiments completely randomized design with T1 as the control, T2 Ginger T3 Garlic, T4 Ginger and Garlic. At the end of the experiment, T4 had the highest in all the parameters measured, appearance (7.85), tenderness (7.77), juiciness (7.50), flavour (6.62) and general acceptability (7.73). The one processed with Ginger and Ginger (T4) had the highest in all the parameters measured. This could be as a result of the synergetic effect of ginger and garlic. It is therefore recommended that T4 (Broiler meat processed with Ginger and Garlic) be recommended among others

Author Biography

E. E. Aomeh, Ambrose Alli University, Ekpoma, Edo State

Department of Animal Science, Faculty of Agriculture

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Published

2024-07-08

How to Cite

Aomeh, E. E. (2024). ORGANOLEPTIC CHARACTERISTICS OF THE DIFFERENTLY PROCESSED CHICKEN MEAT PRODUCTS (BROILER). Nigerian Journal of Animal Production, 876–881. https://doi.org/10.51791/njap.vi.5021

Issue

2022: NSAP 2022 Proceedings

Section

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