effect of home Freezing and thawing practices on the nutritional value of poultry

This study investigated the effect of home freezing and thawing practices on the organoleptic and nutritional constituents of chicken meat. The data revealed that as the storage time increased, there were gradual decrease in the organoleptic characters until the 20th week where the odour started to be unacceptable and there were a decrease in the protein, ash and moisture content. The data showed, also, that carcasses thawed at room temperature lost more solids in the drip than those thawed in the refrigerator and