SENSORY EVALUATION OF SHREDDED MEAT (DAMBU) FROM DIFFERENT SPECIES OF POULTRY

Abstract

The study was designed to assess the carcass yield and sensory evaluation of different species of poultry, comprising of broiler, spent layer, duck, guinea fowl and local chicken. Four birds from each species were slaughtered and dressed. Primal parts like the thigh, drum stick, breast, back, wing and neck were processed into dambu. The result showed that broilers had a significantly (P<0.05), higher live weight (1.65kg) while the least value was in local chicken. Similarly the weight of primal cuts like the breast, thigh, drum stick and neck of broilers were also significantly (P<0.05) heavier than other species of poultry. The sensory evaluation showed that broilers dambu had the highest (P<0.01) rating for colour (8.20) and guinea fowl was superior for tenderness (7.85) and palatability (7.85), while local chicken had the highest acceptability score (8.15). It was concluded that local chicken and guinea fowl were the most preferred poultry product when processed into dambu, however broilers had higher yield of the meat