Asian Food Science Journal

The experiment was carried out at the Livestock unit of the Teaching and Research Farm Ambrose Alli University, Ekpoma, Edo State, Nigeria to investigate Influence Of Drum Kiln Models On Meat Quality Evaluation Of Smoked Chicken Thighs. Four different Kiln models viz; perforated clay pot (T₁), drum with upper lid cutoff (T₂), drum with both lids sealed (T₃) and semi-spherical drum (T₄) were used for the experiment and each Kiln models was replicated four times, making a total of sixteen Kiln models. Five chicken thighs each were randomly selected and arranged to each of the Kiln models (T₁, T₂, T₃ and T₄) with three replicates each, thus making a total of eighty chickens thighs in a complete randomized design (CRD). Proximate composition and sensory evaluation were carried out and Data generated were subjected to a one-way Analysis of Variance and means were separated using the Duncan multiple range test. Result on the proximate parameters assayed revealed a significant (P<0.05) variation among the treatments with highest moisture in T₂ (drum with both lid sealed) while crude protein, crude fibre, ether extract and crude ash were highest in T₄ (semi spherical drum kiln). However, Nitrogen Free Extract was highest in T₂. For sensory evaluation, highest significant (P<0.05) value was only recorded in general acceptability while other parameters assayed were not significantly (P>0.05) influenced. From the overall result obtained from the study, it is therefore concluded that processing chicken meat with semi spherical drum kiln gave a better quality chicken meat product.