EFFECT OF AGING DURATION ON THE QUALITY PARAMETERS OF GRILLED LOCAL CHICKENS

Abstract

This study evaluated the effect of aging duration on the sensory attributes of grilled local chickens. Sixteen roasters (24 weeks old) of the Fulani ecotype were conventionally slaughtered, dressed and randomly allotted into four treatments with four replicates per treatment in a completely randomized design. Carcass from birds were aged at 4OC for 0, 24, 48 and 72 hours corresponding to the various treatments (T1, T2, T3 and T4 respectively). Meat samples from each treatment were grilled and evaluated for their sensory and physical parameters. Results obtained for sensory evaluation on a 9 point hedonic scale was statistically significant (P<0.05), with T4 having the highest values in terms of tenderness (8.90), juiciness (8.45), aroma (8.55) and overall acceptability (8.75), while T1 had the least mean values. A decline in pH was recorded for T2, T3 and T4 (5.86%, 5.60% and 5.36% respectively). Treatment four had the highest thermal shortening (22.5%) statistically significant (P<0.05), while T1 was the lowest (6.75%). Percent cooking was highest in T1 (31.3%) and T4 recorded the lowest value (12.5%) which was statistically significant (P<0.05). Treatment one was significantly the highest (88.3%) in water holding capacity while T4 was the lowest (52%). From these observations, it was concluded that local chickens aged for 72 hours before grilling possess the best physical and sensory qualities.