The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats

The effects of end-point internal cooking temperatures of 55 degrees C, 60 degrees C, 65 degrees C, 70 degrees C, 75 degrees C, 80 degrees C and 85 degrees C on degree of doneness, cooking time and meat quality attributes of broilers and local chicken (Gallus domesticus); duck (Anas Sparsa); guinea fowl (Numida meleagris) and bushfowl (Fracolinus bicalcaratus L.) were investigated. The poultry meat types were cooked in a commercial gas convention oven preheated to a constant temperature of 170 degrees C. Meats cooked to internal temperatures below 65 degrees C were rated as rare (very lightly cooked), while those cooked to 65 degrees C were rated as medium-done and those cooked to 70 degrees C and above (up to 85 degrees C) were rated as well-done. The variation in time required to cook the meat types to the same internal temperature was attributed to differences in the meat species' carcass composition. As end-point internal cooking temperatures increased, cooking losses increased and water holding capacity decreased. Changes in pH of cooked meats was not significant (p < 0.05) at cooking internal temperatures of 80 degrees C and below. Progressive increases in sensory quality scores as internal temperatures of the cooked meats increased were observed. Significant variations (p < 0.05) due to differences in meat species were also recorded in sensory quality scores. End-point internal cooking temperature of 80 degrees C was found to be a better indicator of doneness for all the poultry meats studied. The speculation by meat processors that certain meat types are tougher and therefore required longer cooking time and temperature was discussed in line with the variation in cooking times recorded in this study.