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°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.