SENSORY CHARACTERISTICS OF NATIVE CHICKEN QUEEN PINEAPPLE-CURED HAM
Keywords:
Native chicken, organoleptic characteristics, crude extract, ham curingAbstract
The potential of Native Chicken to be processed into palatable ham was conducted making use of Queen Pineapple (QP) crude extract as one of the curing ingredients. Primarily, the main goal is to develop a protocol in the manufacture of processed native chicken ham and determine the organoleptic quality of native chicken ham product. The age of the bird and maturity of the fruit were considered for the best organoleptic quality of chicken ham. In this study, the combine injection and dry cure (CIDC) method of the conventional formula was adopted. The desired amount of QP crude extract was first determined for the pump pickle. Curing salt was used for the control while different volume of pineapple crude extract was used in two treatments.
The protocols for processing native chicken were developed using slaughter native chicken, and QP crude extract as curing ingredient for ham making. Color, flavor, juiciness and tenderness were among the desirable characteristics considered in this study. The sensory evaluation by trained panelists on QP-cured ham samples demonstrated comparable results. All the cooked meat samples were apparently acceptable to the sensory panel. The mean scores for flavor, juiciness and tenderness of meat samples have slight differences; however, they are not statistically significant.
Indeed, native chicken can be processed into palatable ham with queen pineapple (Formosa variety) extract that served as curing ingredient, flavor enhancer and tenderizer. Native Chicken QP-Cured ham is a commendable value-added product for both native chicken and queen pineapple by-products (butterball size).
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