Sensory Evaluation of Spent Layers Meat Tenderized with Bromelain, Garlic, Ginger, Onion or Potash

Abstract

The extracts of pineapple (bromelain), garlic, ginger, onion, and potash at 3% or distilled water (control) were stitch pump into the breast, thigh, and drumstick of spent layers at 10% of their respective weights. Cooking loss, pH and sensory characteristics were evaluated. The pH and cooking loss were significantly (p<0.05) influenced by the tenderizing agents. Chicken parts treated with garlic had the least pH and cooking loss in all the parts. Ginger treated parts exhibited the highest pH. In all the sensory characteristics evaluated, all the tenderizing agents had better results than the control and ginger extract was rated best.

Keywords: Spent layers; Tenderizing agents; Bromelain; Garlic; Ginger; Onion; Potash; Sensory