EFFECT OF COOKING METHODS ON PALATABILITY TRAITS AND CHEMICAL COMPOSITION OF BROILER MEAT

Abstract

A study on the effects of cooking methods on palatability traits and chemical composition of chicken meat was carried out. A total of thirty (30) adult broiler birds were subjected to three cooking methods namely, boiling, broiling and roasting. Results from the experiment showed a higher (P< 0.05) appearance (colour) for meat processed by broiling as against other cooking methods. Also broiled meat was more tender, juicier, had higher flavour and was most accepted by panellists. Chemical composition showed higher values (P< 0.05) of moisture content for boiled meat, crude protein for boiled meat, ash for roasted meat and ether extract for boiled meat, respectively. By this, broiling cooking method should be employed by meat processors and home consumer, as it showed best result from panellist assessment. Keywords: cooking methods, palatability traits, chemical composition, chicken meat.