ORGANOLEPTIC PROPERTIES OF SAUSAGES PREPARED FROM PRE AND POST RIGOR BROILER CHICKEN MEAT

Abstract

Freshness of meat is an important consideration to consumers though it may attract higher price. However, fresh meat pre-rigor is not as tender as that of post-rigor meat which is one of the ultimate qualities that the consumers are looking for in meat. This study examined the quality characteristics and processing yield of pre and post rigor broiler chicken meat.A total of sixty (60) four weeks old broiler birds were randomly allotted into 2 treatments, 3 replicates per treatment and 10 birds per replicate. The broilers were fed with broiler diet and fresh water ad libitum for 6 weeks. They were managed in a deep litter system with wood shavings as bedding. The organoleptic properties of the sausages prepared from these pre and post rigor broiler chicken meat were determined. Data obtained were subjected to T-test and the mean values showing significant (P<0.05) differences were separated using Duncan's Multiple Range Test. Pre rigor pouliry chicken meat is recommended for consumption. Fast food restaurants producing sausages should be encouraged to use pre rigor broiler chicken meat as formulation ingredient.