EVALUATION OF THE NUTRIENT AND SENSORY ATTRIBUTES OF PROCESSED BROILER MEATS MARINATED WITH PLANT EXTRACTS
DOI:
https://doi.org/10.51791/njap.vi.5608Keywords:
Meat marination, sensory qualities, Zingiber officinale, Ocimum gratissimum, Curcuma longaAbstract
The study was conducted to evaluate the nutrient and sensory attributes of processed broiler meats marinated with extracts of Zingiber officinale, Ocimum gratissimum, and Curcuma longa. Every piece of meat was marinated individually with 10 mL of assigned extract in impervious polythene pouches which could not be destroyed by heat during cooking. Marinating lasted for 30 minutes whereas nonmarinated, samples (control) were placed in a cooler prior cooking to avoid the onset of rigor mortis of the muscles. Cooking of meat samples was done by pressure cooking method (cooking in a bath of boiling water) for 15 minutes at 100. Result of proximate composition of the processed meat samples showed significant (p<0.05) differences in all components except metabolizable energy across treatments. Mineral analyses of the meats showed significant (p<0.05) differences across treatments. Assessment of sensory qualities of the meats equally showed significant (p<0.05) differences in colour and other parameters except juiciness and tenderness across treatments.
