Abstract
A study was conducted in the Department of Home Economics to evaluate the organoleptic properties of white (breast) meat of spent layers fed different moult diets. Twenty-one breast meat samples were secured at five differe~t stages, from each 'experimental unit oflayers fed 7 different diets with three replications. These cooked breast meat samples were evaluated organoleptically for tenderness, colour, flavour, texture, taste, chewability and acceptability. The results indicated that maximum (P
