Research ArticlesNutrition & Management

EFFECT OF TURMERIC (Curcuma longa) EXTRACT ON THE TENDERIZATION OF SPENT LAYERS MEAT

Kaye Joshua, Oshibanjo Olusegun, Selzing Dandam Nanvyek, Oyinlola, O. O, Timothy Meshach Gyang

Kaye Joshua —

Oshibanjo Olusegun — University of Jos (Unijos) (oshibanjo@gmail.com)

Selzing Dandam Nanvyek — University of Jos (Unijos)

Oyinlola, O. O — Oyo State College of Agriculture and Technology, Oyo State

Timothy Meshach Gyang — University of Jos (Unijos)

Abstract

The study investigated the impact of turmeric extract on the tenderness and overall acceptability of spent layer hen meat. Twenty hens were used, and their meat was marinated with different levels of turmeric extract (0%, 5%, 10%, and 15%). The higher the inclusion level of turmeric extract, the greater the improvement in meat tenderness. Specifically, the meat marinated with 15% turmeric extract exhibited the best tenderness and overall acceptability. The research also assessed other quality parameters, including cooking loss, water holding capacity, pH, temperature, oxidative rancidity, flavor, juiciness, texture, and color. The results showed significant differences among the treatments. For instance, the meat from 15% turmeric extract had the lowest cooking loss and highest water holding capacity. Furthermore, sensory evaluation by the panelists indicated that meat marinated with 15% turmeric extract scored highest in terms of flavor, juiciness, texture, tenderness, and overall acceptability. In conclusion, the study highlights the potential of turmeric extract as a natural meat tenderizer, providing valuable insights for improving the quality of spent layer hen meat for consumers. From the results obtained in this research, it was observed that greater tenderness and overall acceptability were achieved with 15% turmeric extract.

Keywords

Turmeric extractspent layertenderizationsensory evaluationmeat quality and shear

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Publication Info

Published in: Vol. 1, No. 1 (2026)

Pages: 54 - 65

DOI: 10.xxxxx/jjaases.2026.7785bd0f

License: CC-BY-4.0

OA
Open Access (CC-BY 4.0)

This article is distributed under the terms of the Creative Commons Attribution License.

Submitted: 7/19/2026

Accepted: 7/19/2026

Published: 9/19/2026

Disclosures

Funding:

No specific funding was declared for this work.

Conflict of Interest:

The authors declared no potential conflicts of interest.