EFFECT OF TURMERIC EXTRACT ON PHYSIOCHEMICAL AND SENSORY EVALUATION OF SPENT LAYER MEAT

A. C. Nwamo; D. O. Oshibanjo; C. G. Agu; I. Garba; D. N. Seizing; A. D. Kaze; A. K. Adeniyi; J. A. Luka; A. K. Satkyes

doi:10.51791/njap.vi.5322

Authors

A. C. Nwamo National Veterinary Research Institute, Vom, Plateau state
D. O. Oshibanjo University of Jos, Plateau State
C. G. Agu National Veterinary Research Institute, Vom, Plateau state
I. Garba National Veterinary Research Institute, Vom, Plateau state
D. N. Seizing National Veterinary Research Institute, Vom, Plateau state
A. D. Kaze National Veterinary Research Institute, Vom, Plateau state
A. K. Adeniyi National Veterinary Research Institute, Vom, Plateau state
J. A. Luka National Veterinary Research Institute, Vom, Plateau state
A. K. Satkyes National Veterinary Research Institute, Vom, Plateau state

DOI:

https://doi.org/10.51791/njap.vi.5322

Keywords:

Turmeric extract, pH, oxidative rancidity, sensory evaluation, spent layer meat

Abstract

The objective of this study was to evaluate the effect of turmeric extract on physiochemical and sensory evaluation of spent layer meat. Twenty spent layers’ was used for this study. The birds were slaughtered following standard procedure and the deboned spent hen meat was cut into primal cut. The fresh turmeric was obtained, washed and blended with distilled water. The breast meat was mainly used which was marinated in 0%, 5%, 10%and 15% of 1L inclusion levels respectively in a completely randomized design, kept in the refrigerator at the temperature of 50C overnight. On the basis of this experiment, pH, temperature, oxidative rancidity and sensory parameters were evaluated. Data were analyzed using descriptive statistic and ANOVA at α0.05. The mean pH value was higher in meat from 15% turmeric extract while the control meat had the lowest pH value. Control without the extract had the temperature value of 24.05 oC, with the lowest in 10% and 15% inclusion level of the extract of 23.50 oC, Spent layer meat oxidative rancidity was higher in control with 0% inclusion level with lowest in meat from 15% turmeric extract. 10% turmeric extract had the highest colour while meat from 15% turmeric extract had the highest flavor, juiciness, texture, tenderness and overall acceptability. In conclusion, spent layers meat can be marinated in turmeric extract up to 10 – 15% /L due to its improvement on pH, temperature, oxidative rancidity and sensory parameters.

Author Biographies

A. C. Nwamo, National Veterinary Research Institute, Vom, Plateau state

Livestock Services Division

D. O. Oshibanjo, University of Jos, Plateau State

Department of Animal Production