Relationship between tested organoleptic qualities and the consumption pattern for selected poultry meat types in three Nigerian cities

Abstract

The relationship between consumption pattern, consumers' preference and sensory quality ratings for some selected Nigerian poultry meat types (local chicken, exotic chicken, guinea fowl, duck and bush fowl) were investigated. While the consumption pattern and consumers' preference were assessed through a field survey using a structured questionnaire, the organoleptic quality rating were carried out by thirty carefully screened panel on a 9-point hedonic scale. The study revealed the fact that exotic chicken was the most consumed poultry meat in Nigeria, followed by local chicken, guinea fowl, duck and bush fowl in that order. Consumption of duck, guinea fowl and bush fowl was constrained by availability, cost and taboo. Local chicken meat was the most preferred, followed by guinea fowl, bush fowl, exotic chicken and lastly duck in that order. Interestingly, in the laboratory sensory rating of the poultry meat types, guinea fowl had the greatest acceptability, followed by bush fowl, local chicken, exotic chicken and lastly duck. This order of ranking could be attributed to the colour and flavour palatability trait scores and the fact that most respondents prefer slightly tough meat to soft ones.

Keywords: Poultry meat types, organoleptic qualities, consumption pattern.