The Effects of Mode of Transport on Sensory Characteristics in Indigenous Malawian Chickens

Abstract

A study to evaluate the effects of different modes of transport on sensory characteristics in indigenous Malawian chickens was conducted at Bunda campus of the Lilongwe University of Agriculture and Natural Resources (LUANAR). The experiment used 12 birds (6 cocks and 6 hens) which were divided into three groups (A, B and C). In Group A, the birds were transported in crates on bicycles to the slaughter place, in Group B, the birds were hanged on a bicycle in an upside down position and transported to the slaughter place and in Group C the birds were transported to the slaughter place in an upside down position whilst in the hands of a person. For all the three groups the sensory panelists of 30 assessed, there was no significant differences (P>0.05) for the basic taste between the three groups. The thigh and breast of indigenous chicken meat had: pink to light red colour, slime was present in some parts, a bit wet feeling when chewing, a slow rate of muscle return and a moderate force was required for compression between the molars which are satisfactory sensory characteristics.