QUALITY ATTRIBUTES OF MARINATED MEAT FROM SLOW AND FASTGROWING CHICKEN
Abstract
The study was conducted to investigate the quality attributes of marinated meat from
slow and fast growing chicken types.With the increasing global demand for high-quality
poultry products, understanding the effects of marination on meat quality is essential.
This research evaluated the physical, sensory, and chemical properties of marinated meat
from slow- and fast-growing chickens. One hundred and sixty chickens were used for the
experiment which comprised Ross 308 (n-50), Arbor acre (n=50), noiler (n=20), spent
layer (n=20), and indigenous chickens (n =20) were selected. Each chicken type
represents a treatment group. Data were collected for chemical composition (Moisture,
Crude Protein, Fat and Ash), marinade uptake and cooking quality (Cooking loss, Water
holding capacity, cooking yield and marinate uptake) and sensory attributes (tenderness,
juiciness, flavour, and colour) of marinated meat from slow and fast growing chicken.
Significant (p
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