A COMPARATIVE STUDY ON THE EATING QUALITY OF CAPON COBB BROILER AND INTACT COBB BROILER

A study was conducted to compare the eating quality of Capon Cobb broiler and intact Cobb broiler. The manufacturing process was done at the researcher's residence on February 15 2019.The actual evaluation of the products was conducted at Tanghal, College of Agriculture Mindanao State University-General Santos. The study used capon and intact Cobb broiler meat. The ingredients used and process applied to the manufacturing of the products were uniform for chicken. The study used descriptive method of research design. The evaluators were composed of 20 randomly selected faculty/staff and students of College of Agriculture, Mindanao State University-General Santos. The perceived score and qualitative ratings of the roasted Capon Cobb broilers and Intact Cobb broilers showed minimal difference. The intact Cobb broiler scored the highest perceived ratings for juiciness, tenderness, aroma, taste and overall acceptability, respectively.