Physicochemical and Sensory Responses of Cobb 500 Broiler Meat to Varying Pre-Slaughter Holding Periods

This study investigated the impact of three holding durations 1 hour, 2 hours, and 3 hours on the physicochemical, textural, and sensory properties of Cobb 500 broiler meat, using birds of uniform age and rearing conditions. Quality parameters assessed pH, moisture content, cooking loss, drip loss, crude protein, ash content, and colour values (L*, a*, b*), alongside textural attributes; adhesiveness, chewiness, springiness, gumminess, and cohesiveness. Statistical analyses were conducted at a significance level of p < 0.05. The results demonstrated that 3 hours holding period enhanced moisture content and meat brightness while reducing drip loss, though it also increased chewiness and gumminess. In contrast, 2 hours holding period stated higher protein retention, reduced cooking loss, and acceptable tenderness. 1 hour holding group consistently exhibited the least favourable outcomes across measured attributes. Sensory evaluation, analysed using the Friedman test (p < 0.05), confirmed that the 2 hours treatment achieved the highest scores for tenderness, flavour, texture, and overall acceptability. Colour and juiciness did not differ significantly among treatments; 2 hours group consistently outperformed the others. Findings indicate that a 2 hours pre-slaughter holding period represents the optimal strategy for improving both physicochemical and sensory quality of Cobb 500 broiler meat.