Comparative Physical and Organoleptic Properties, Nutritional Composition, and Safety of Charcoal and Oven Smoked Noiler Meat Spiced Asun.

Five Matured Noiler chickens 3 months old weighing 3kg±120g were used for the experiment. The birds have fasted 16 hours without food but with a supply of fresh cool water. slaughtered and dressed conventionally. breast meat was excised within one-hour post-mortem preparation Asun using charcoal oven smoking. meats cut into fillets average weight bone; spiced, rubbed vegetable oil, smoked to an internal temperature 720C 20 minutes regular turning. result shows significant difference (p<0.05) in nutritional chemical composition raw smoke meat. oven-smoked not different, both differ from raw. organoleptic properties show no (p>0.05) color, aroma, texture while flavor, juiciness, overall acceptability differ. There significantly different WHC, cooking loss, yield. Preparation smoking contributed component except moisture content. cholesterol, SFA, MUFA, PUFA, amines also increased. value obtained that is safe consumption has negative effect, impacts positively on physical prepared product therefore, recommended