Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods

Aghwan Z. A., . and N. F. Roslan, . and M. F. Ab Aziz, . and A. Q. Sazili, . Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods. pp. 1173-1179. ISSN 2231-7546

The effects of four marination methods (water papaya leaves juice papaya leaves powder and commercial meat tenderizer) on the meat quality and sensory attributes of cooked (moist and/or grill) Pectoralis major muscle of spent chicken were examined. Pectoralis major muscles from 40 spent chickens were assigned to four marination methods: marinating with 100 mL distilled water Control (T1) (n 10); marinating with papaya leaves juice (50 g PLP 100 mL distilled water) T2 (n 10); marinating with 50 g papaya leaves powder T3 (n 10); and marinating with 50 g commercial meat tenderizer T4 (n 10). Results of meat quality revealed the lowest drip loss cooking loss and shear force values of samples from T3 as compared to the other treatments. Additionally myofibril fragmentation index of marinated Pectoralis major muscle from T3 was significantly higher than the other treatments. Among the treatments within the moist cooking method T3 presented significantly higher scores for tenderness and juiciness and significantly lower score for flavour as compared to T1 and T2. In the grill cooking method the highest scores for tenderness and juiciness were significantly demonstrated by samples of T2 and T3. Furthermore samples from T2 had significantly higher score for flavour. Results of the present work demonstrated that marinating spent chicken meat with 50 g papaya leaves powder improved its tenderness and water holding capacity. Furthermore greater improvement in tenderness and juiciness were observed when meat samples marinated with papaya leaves powder (T3) were further subjected to moist cooking method.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/7%20-%...

Abstract

The effects of four marination methods (water papaya leaves juice papaya leaves powder and commercial meat tenderizer) on the meat quality and sensory attributes of cooked (moist and/or grill) Pectoralis major muscle of spent chicken were examined. Pectoralis major muscles from 40 spent chickens were assigned to four marination methods: marinating with 100 mL distilled water Control (T1) (n 10); marinating with papaya leaves juice (50 g PLP 100 mL distilled water) T2 (n 10); marinating with 50 g papaya leaves powder T3 (n 10); and marinating with 50 g commercial meat tenderizer T4 (n 10). Results of meat quality revealed the lowest drip loss cooking loss and shear force values of samples from T3 as compared to the other treatments. Additionally myofibril fragmentation index of marinated Pectoralis major muscle from T3 was significantly higher than the other treatments. Among the treatments within the moist cooking method T3 presented significantly higher scores for tenderness and juiciness and significantly lower score for flavour as compared to T1 and T2. In the grill cooking method the highest scores for tenderness and juiciness were significantly demonstrated by samples of T2 and T3. Furthermore samples from T2 had significantly higher score for flavour. Results of the present work demonstrated that marinating spent chicken meat with 50 g papaya leaves powder improved its tenderness and water holding capacity. Furthermore greater improvement in tenderness and juiciness were observed when meat samples marinated with papaya leaves powder (T3) were further subjected to moist cooking method.

[error in script]

Item Type:	Article
AGROVOC Term:	Chickens
AGROVOC Term:	Breasts
AGROVOC Term:	Marinating
AGROVOC Term:	Water
AGROVOC Term:	Papayas
AGROVOC Term:	Leaf extracts
AGROVOC Term:	Powders
AGROVOC Term:	Meat quality
AGROVOC Term:	Taste (sensation)
AGROVOC Term:	Tenderness
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8504

Actions (login required)

View Item