ORGANOLEPTIC CHARACTERISTICS OF BROILER CHICKENS CURED WITH GINGER, GARLIC, AND A MIXTURE OF GINGER AND GARLIC POWDER

Résumé

This study was conducted to examine the organoleptic characteristics of chicken meat (broiler) products. A total of 16 birds were used for the experiment with four breast muscles for treatment. The design of the experiments was a completely randomized design with T1 as the control, T2 Ginger T3 Garlic, T4 Mixture of Ginger and Garlic. At the end of the experiment, T4 had the highest in all the parameters measured, namely, appearance (7.85), tenderness (7.77), juiciness (7.50), flavour (6.62), and general acceptability (7.73) when compared with other treatments. The conclusion drawn is that chicken meat (broiler) processed with the mixture of Ginger and Ginger (T4) had the highest in all the parameters measured. It is therefore recommended that broiler meat should be processed with Ginger and Garlic in order to have the best result.