Effect of period, energy level and packaging material on sensory parameters of meat floss produced from broiler chickens

Abstract

The research was conducted to investigate the effects of storage period, energy levels and packaging materials on sensory parameters of meat floss produced from broiler chickens fed varying energy levels. Two hundred and seventy Cobb- 500 Strain day old chicks were raised intensively for 8 weeks in a Completely Randomized Design. The meat floss experiment was laid in a 3x4x6 factorial arrangement. The factors were 3 dietary energy levels (2, 400, 2, 600 and 2, 800 Kcal/kg); 4 Packaging Materials (High Density Polyethylene, Low Density Polyethylene, Polyvinyl Chloride and Aluminum Foil) and 6 Storage Period (0, 2, 4, 6, 8, 10 weeks). Sensory evaluation was conducted using JMP Pro 13.1.0 statistical package to determine the overall acceptability of the product. The results showed that there were decreases in overall acceptability rating with increases in period of storage, irrespective of the energy levels from where the meat floss was produced. It was concluded that highest scores (6.70 to 8.10) were obtained in the early period of storage and less scores (4.5 to 5.0) at the tail end of the trial irrespective of the packaging materials.