September 14, 2010

Philippine study delves into native chicken meat marketability

The University of the Philippines Food and Science Cluster, College of Agriculture is further examining its research evaluating the quality and marketability of the products developed from native chicken meat.

The study, entitled Food Quality Evaluation of Native Chicken, is designed to evaluate and explore the potentials of native chicken meat as a substitute for commercially-bred broilers and to develop value-added processed products that will enhance and promote the marketability of native chicken meat.

Led by Dr Ma. Josie V. Sumague, the study also aims to optimise the healthful benefits of eating native chicken meat and to promote the growing backyard industry. It was initiated in August last year through a funding from the Bureau of Agricultural Research (BAR).

Dr Sumague said her group hopes to complete the study this month, pointing out that with more and more people becoming health conscious and preferring to eat lean, healthy and organically-grown foods, the demand for native chicken meat is on the rise.

To date, she said, most people, especially the young, prefer to eat commercially-bred broiler over native chicken meat because of the hype on crispy and flavourful plump chicken breasts and chunky legs.

The UPLB experts used three native chicken breeds, a Paraoakan, Banaba and Joloanon to study and compare their proximate composition and functional properties with that of the commercially-bred broilers in terms of colour, aroma, structure (fibrous or compact), flavour, tenderness and general acceptability.

Preliminary results of the study showed that from the three native chicken breeds, Paraokan gave the highest meat yield at 47%, with its breast and leg parts, registering the highest crude protein content. For the aroma, colour and structure, all chicken samples got an average mean score with no significant differentiation.

Based on the evaluation and study compositions, the Food Science Cluster was able to develop five processed and value-added products from native chicken like canned chicken products or chicken arrozcaldo, afritada and tinola; chicken nuggets, chicken frankfurter, chicken burger, and corned chicken.

"At present, the processed native chicken meat are slowly being supplied to the local market and some clients abroad, who readily accepted the processed products as substitute for chicken meat from commercially-bred broilers," the UPLB experts said.