EFFECT OF RIGOR STATE AND CURING TEMPERATURE ON THE PROCESSED YIELD AND PHYSICO-CHEMICAL PROPERTIES OF BROILER MEAT

Authors

  • Haruna, M. H. Animal Product Development Research Programme, National Animal Production Research Institute (NAPRI), Shika- Zaria, Kaduna State Nigeria.
  • Olusola, O. O. Meat Science Laboratory, Department of Animal Science, University of Ibadan, Oyo state, Nigeria.
  • Olugbemi, T. S. Department of Animal Science, Ahmadu Bello University, Zaria, Kaduna state, Nigeria.
  • Ayo, J.O. Department of Veterinary Physiology and Pharmacology, Amadu Bello University, Zaria, Kaduna state, Nigeria.
  • Umar, U. A. Animal Product Development Research Programme, National Animal Production Research Institute (NAPRI), Shika- Zaria, Kaduna State Nigeria.

Keywords:

carcass, yield, quality, rigor, curing, brine

Abstract

A study was conducted using 16 (sixteen) half carcasses of broiler chickens with the aim of
improving the yield and quality of meat products. The effects of rigor state and curing
temperature on yield and quality of smoked-cooked meat were investigated using a 2 x 2
factorial arrangement. The meat was cured pre-rigor and post-rigor in hot and cold brine
solution, after which they were smoked for approximately two hours to an internal temperature
of 69±1ºC. The results showed that rigor states significantly (P<0.05) affected dry matter,
moisture, lipid and nitrite content. Lower moisture (20.23 %) and lipid content (10.37 %) was
observed in the post-rigor meat but with higher nitrite content (131.06 ppm). Curing
temperatures significantly (P<0.05) affected the yield, dry matter, moisture, nitrite and salt
contents of the product. The yield of meat and moisture content was higher in cold cure (14.60 %
and 32.68 % respectively) but with a lower nitrite and salt content. Furthermore, the interaction
between curing temperature and rigor state was also significant (P<0.05) with post rigor and cold
cure interacting best with a yield of 15.88 % and lipid content of 10.35 %. Lowest moisture
content was observed in the post-rigor hot cure treatment (15.49 %). Nitrite and salt contents
were lower in the pre-rigor cold cure treatment (108.90 and 1.86 % respectively) with also higher
ash content (5.62 %). It is concluded that optimum yield can be achieved through cold curing in
post- rigor state.

Published

2016-12-30