EFFECT OF TURMERIC (Curcuma longa) MARINADE ON SPENT LAYERS‟ MEAT

Abstract

This experiment was carried out at Post-Graduate Laboratory, Department of Chemistry, University of Jos, Jos Plateau state. Twenty spent layers‘ hen was used for this study. The fresh turmeric was purchased at Fari gada market, washed and blended with distilled water and the deboned spent hen meat was cut into primal cut. The breast, thigh and drumstick were mainly used. The marinated carcass was kept in the refrigerator at the temperature of 100C overnight in 0%, 5%, 10% and 15% of 1L inclusion levels respectively. On the basis of this experiment, the following meat quality and tenderness parameters were evaluated, shear force (SF), water holding capacity (WHC), extract released volume (ERV) and pH, in a completely randomized design. Data were analyzed using descriptive statistic and ANOVA at α0.05. As the levels of inclusions increased, the shear force value decreases. 15% of turmeric extract had the lowest shear force value while control without turmeric extract had the highest shear force values. As the inclusion level increased, the water holding capacity increases. More so, the extract released volume result shows that the control had the lowest value of (17.50%) without turmeric extract while spent layer meat tendered with turmeric extract at 5% had the highest value of (43.75%). The mean pH value was higher in meat from 15% turmeric extract while the control meat had the lowest pH value. In conclusion, spent layers meat can be marinated in turmeric extract up to 10 – 15% /L due to improvement of tenderness.