Effect of chicken breeds on quality characteristics of meat nuggets

Purpose - The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets. Design/methodology/approach - The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120 degrees C/15 Psi for 30 min). Findings - Emulsion and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 +/- 0.45) and cooking yield (85.24 +/- 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 +/- 0.28), as well as flavour (7.00 +/- 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 +/- 0.03 and 6.65 +/- 0.06). However, no significant differences were noticed in other sensory attributes among treatments. Research limitations/implications - The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets. Practical implications - The study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations. Social implications - The products will be acceptable to all commodities because it is made up of chicken meat. Originality/value - The effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development.