Utilization of chicken drummettes as a value added product

The study was carried out to develop chicken drummettes (shoulder portion of wing) as a value added product by different cooking methods and to provide information on yield and quality of drummettes of broilers of different age and live weights. A total of 90 drummettes from Low (L, <1500g), Medium (M, 1500–2000g) and Heavy (H, >2000g) broilers were utilized to find out the effect of body weight and 90 birds of 7, 8 and 9 weeks were utilized to study the effect of age on yield and suitability of drummettes for processing. The yield of wing drummettes were lower in old birds as 9 weeks compared to the 7 and 8 weeks old birds and in the Heavy weight group compared to the Low and Medium weight birds. Highly acceptable product could be prepared from the drummettes with desirable appearance. Microwaved and grilled drummettes of Heavy weight group secured highest scores in sensory evaluation.