Effect of live weight on sensory attributes of products from market broiler chicken

Thirty birds each were grouped under low, medium and heavy weight having live weights of <1700g, 1700-2200g and >2200g, respectively. Broiler carcasses were chilled at 4±1°C for 20h before deboning. Pectoralis major (breast fillet) and Pectoralis minor (chicken tender) muscles were removed without disturbing the shape. Fillets and tenders were marinated and cooked in the microwave oven and griller. Cooking yield of the products increased gradually with increasing live weights of the birds. All the products were found to be highly acceptable. Moisture, protein, fat and the sensory scores for appearance, flavour, texture, juiciness and overall palatability for all the products increased gradually with live weight increase. Products exhibited high protein and low fat content. The study has suggested use of broilers of heavy weight to be beneficial both on product yield and palatability consideration for production of processed poultry products.