Abstract:
The objective of this study was to investigate the physicochemical and sensory attributes
of scalded (SBC) and non-scalded (NSBC) broiler chicken breast meat. Ten carcasses
from each type of chicken were randomly selected from the processing line of a
commercial broiler processing plant. After dissecting the breast meat, physiochemical
parameters such as pH, color, cooking loss, and proximate composition and sensory
characteristics were examined. SBC contained higher protein but a lower fat content in
breast meat compared to NSBC (p < 0.05). CIE L*, CIE a*, and CIE b* values of breast
meat have not differed (p > 0.05) between NSBC and SBC. Higher pH values were
shown by NSBC (p < 0.05) and no difference in cooking loss of breast meat from NSBC
and SBC was observed (p > 0.05). Results of the sensory analysis showed a difference
(p < 0.05) in the overall acceptability of breast meat between SBC and NSBC. Further
studies are suggested to compare the levels of taste active compounds between SBC
and NSBC.
