Development and Evaluation of Spiced Meat (Beef and Chicken) Powder as a Flavour Enhancer for Culinary Applications
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Abstract
This study developed and evaluated shelf-stable spiced beef and chicken meat powders as natural flavour enhancers for culinary applications. Raw and boiled beef and chicken were dehydrated under controlled conditions, milled into fine powders, and blended with a standardized spice formulation consisting of black pepper (5 g), ginger (10 g), paprika (10 g), garlic powder (5 g), onion powder (5 g), and cumin (10 g) per 100 g of meat powder. Unspiced raw beef and chicken powders were used as controls. Comprehensive analyses were performed to determine proximate composition, energy value, physicochemical characteristics, mineral profile, microbial quality, and sensory acceptability. The results demonstrated that spicing slightly reduced acidity while maintaining high nutritional quality. Beef powders contained 62.50–78.75% protein, 7.94–23.61% carbohydrate, 5.42–5.43% lipid, 2.10–2.23% fibre, 2.89–3.27% ash, and 2.38–3.48% moisture, whereas chicken powders showed 59.10–75.20% protein, 7.61–22.15% carbohydrate, 5.09–8.01% lipid, 2.81–3.53% fibre, 4.14–5.26% ash, and 2.23–4.87% moisture. All samples were energy-dense, providing 370.81–403.33 kcal/100 g. Mineral analysis revealed appreciable levels of iron, sodium, calcium, and zinc, with spiced formulations exhibiting relatively higher sodium and calcium contents. Microbial assessment over six days showed minimal variation in microbial load and no detectable major foodborne pathogens, indicating product stability and safety. Sensory evaluation using a nine-point hedonic scale indicated a significant preference for beef-based powders, particularly the unspiced raw beef control. Consequently, the developed meat powders exhibited favourable nutritional composition, microbiological safety, and consumer acceptability. These findings support their potential use as convenient, nutrient-dense flavour enhancers in soups, sauces, and ready-to-prepare foods, providing a scientific basis for value-added meat products that meet growing demand for quick and functional protein ingredients.
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Ntukidem, Victor Edet, Department of Food Science and Technology, Faculty of Agriculture, University of Uyo, Uyo, Nigeria.
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