Meat yields and sensory quality of products from broilers of three live weight groups

Abstract

The study was aimed at providing information on quality and processing aspects ofbroilers ofdifferent live weights to find appropriate weight group of broilers for better yield of cut-up-parts and better quality value added poultry products. Birds (90) were grouped under low (L), medium (M) and heavy (H) having live weights of<1500 g, 15002000 g and >2000 g range respectively. Weights and deboning yields ofthe carcass cuts were recorded and composition of breast and leg meat were estimated. Microwave cooked breast fillets (MWBF) and chicken tenders (MWCT) were developed and yield and sensory quality were evaluated. Dressing percentages were 64.36±O.37, 67.19±0.39 and 69.55±0.46 in L,M and Hweight birds showing highest for the Hweight group. Yield ofhigh valued cuts like breast and yield of white meat, dark meat and total deboned meat were significantly higher in H weight birds. Protein content of breast and leg meat increased gradually with the live weight. Breast meat exhibited higher protein content than leg meat. Products prepared from the H weight broilers showed higher cooking yield and sensory scores compared to the products prepared from Land M.