PHYSICO-CHEMICAL, TECHNOLOGICAL AND SENSORIAL QUALITIESOF MEAT AND SAUSAGE FROM BROILER CHICKENS FED DIETARYWHITE AND CAYENNE PEPPER POWDERS

Abstract

Repeated purchase of edible products by customers can be attributed to quality and taste -a target for producers and processors. The technological, physico-chemical and sensorial qualities of meat and sausage of broiler chickens fed dietary white pepper (WP) and cayenne pepper (CP) powders was investigated. Fifty-six broiler chickens with average weight ranging between 2.0 -2.2 kg were selected. Prior to the experiment, broiler birds were selected from seven experimental groups supplied seven experimental diets. Post -evisceration, meat technological and physico-chemical indices were taken while sensory scores were awarded by semi-trained panelists. Analysis was carried out using One-Way ANOVA and Linear Mixed Model of SPSS with significant means (p<0.05) separated using Duncan Multiple Range Test. Results reveal overall minimization of loss and improved instrumental colour values of meat from B+200CP group was better but B+200WP group had better technological indices. Sausage from meat of birds fed B+200CP and B+125WP+125CP diets had preferred (p<0.05) loss and instrumental colour values. Panelists adjudged that meat from birds fed B+125WP+125CP diet had higher (p<0.05) overall flavour and acceptability sensorial scores though similar (p<0.05) as B+100WP+100CP and B+250CP groups; but identical in juiciness score as sole WP groups. Sausage from groups fed the Basal and B+125WP+125CP diets had better overall sensory scores, as panelists choice for or against pungency was the distinguishing index. B+200WP, B+200CP and B+125WP+125CP diets can be fed to broiler chickens to enhance meat technological, physico-chemical and sensorial characteristics respectively but meat from the latter and Basal groups are suggested for sausage. * Additives -White pepper 0.3 g, Cayenne pepper 0.3 g, Ginger 0.25 g, Turmeric 0.90 g, Coriander 0.23g, Seasoning 0.02 g