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

Auteurs

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

DOI :

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

Mots-clés :

Organoleptic, broiler, processed, meat, chicken

Résumé

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

Biographie de l'auteur

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

Department of Animal Science, Faculty of Agriculture

Téléchargements

Publiée

2024-07-08

Comment citer

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

Numéro

2022: NSAP 2022 Proceedings

Rubrique

Articles

Articles les plus lus par le même auteur ou la même autrice

N.B. : ce module nécessite l'activation d'au moins un module de statistiques/rapport. Si vos modules de statistiques fournissent plus d'une mesure, veuillez également sélectionner une mesure principale sur la page des paramètres du site de l'administrateur ou sur la page des paramètres du responsable de la publication.