EFFECTS OF RIGOR STATE, CURING TEMPERATURE AND SPICE EXTRACTS ON THE QUALITY AND SHELF-LIFE OF BROILER MEAT PRODUCTS
EFFECTS OF RIGOR STATE, CURING TEMPERATURE AND SPICE EXTRACTS ON THE QUALITY AND SHELF-LIFE OF BROILER MEAT PRODUCTS
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Date
2014-07
Authors
HARUNA, Maryam Hajia
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Abstract
Two studies were conducted using 20 broiler chickens with the aim of improving the
yield, quality and shelf-life of meat products. In the first study, eight broiler chickens
were used to investigate the effects of rigor state and curing temperature on yield and
quality of smoke-cooked meat using a 2 x 2 factorial arrangement. The results showed
that the yield was not significantly (P>0.05) affected by rigor states but was affected
(P<0.05) by curing temperatures. The yield of broiler meat was higher in cold cure
(14.60%) than in hot cure (6.31%). Furthermore, the interaction between curing
temperature and rigor state was also significant (P<0.05) with post rigor and cold cure
interacting best with a yield of 15.88%. Effect of rigor on sensory properties of the
product showed no significant difference (P>0.05) except for flavour which was higher
(2.17) in the pre-rigor carcasses, curing temperature showed no significant effect
(P>0.05) while their interaction effect was significant (P<0.05) for the parameters and
ranged between 1.75 and 1.92, 2.00 and 2.06, 2.03 and 2.20, 1.56 and 1.74, 2.03 and
2.20,2.44 and 2.64 for texture, juiciness, colour, saltiness, smoky flavour and general
acceptability respectively were pre-rigor hot cure meat was most preferred. In the
second study, five kilogrammes of manually deboned and comminuted broiler meat was
used to determine the antioxidant and antimicrobial activities of cloves, ginger, pepper,
black pepper and African nutmeg extracts on the quality and shelf-life of nuggets using
a completely randomised design. The results for the antioxidant effect of spice extracts
revealed that lipid oxidation of chicken nuggets was improved by the inclusion of spice
extracts with cloves, ginger, pepper and their combinations performing better (P<0.05)
than the other spices. Total plate count, coliform count and fungal count were
significantly (P<0.05) reduced with the addition of extracts during storage. It is
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concludedthat optimum yield can be achieved through cold curing in post- rigor state.
More so, addition of spice (cloves, ginger, and pepper) extracts led to retarded oxidative
rancidity and microbial growth during refrigerated storage, thereby improving the
quality and shelf-life of chicken nuggets.
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES,
AHMADU BELLO UNIVERSITY, ZARIA
IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD
OF A
MASTERS OF SCIENCE DEGREE IN ANIMAL SCIENCE
Keywords
RIGOR STATE, TEMPERATURE, SPICE EXTRACTS, SHELF-LIFE, BROILER MEAT PRODUCTS