Abstract
Technological and sensorial quality of meat from broiler chicken stored at -200C were evaluated. Five treatments each consisting of 12 chicken meat samples; Treatment-1 (T1: fresh un-stored meat) and meat stored for 1 week (T2), 2 weeks (T3), 3 weeks (T4) and 4 weeks (T5). Thaw loss, cooking loss, water holding capacity, thermal shortening were technological qualities while colour, flavor, taste, texture and juiciness were sensorial traits assessed using 9-point hedonic scale.
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