UTLIZATION OF SPENT HEN MEAT FOR VALUE ADDED CHICKEN PATTIES
Keywords:
Chicken patties, spent hen meat, meat quality attributes, sensory evaluation, shelf life, protein rich foods.Abstract
Background: Spent hens are usually discarded after egg production, but their meat can be used to make useful food products. Converting spent hen meat into chicken patties increases its value and reduces waste.
Objective: This study was conducted to manufacture chicken patties with broiler meat and find out the cost effective substitute of broiler meat. **
Methodology: For this purpose, five formulations were prepared for the manufacturing of chicken patties including, control containing 100% broiler meat and four different levels of replacement with layer (spent hen) meat at 25% spent hen meat + 75% broiler meat (T25), 50% spent hen meat + 50% broiler meat (T50), 75% spent hen meat + 25% broiler meat (T75) and 100% spent hen meat (T100).
Results: It is revealed that the average pH value was considerably (P<0.05) higher in 100% broiler (control group) than 75% spent hen meat and 100% spent hen meat. Control groups have significantly higher (P<0.05) WHC as compared to 100% spent hen meat. Spent hen meat (T100) patties have remarkably higher (P<0.05) cooking loss than all other treatments. Moisture content of 100% broiler meat (control group) was remarkably (P<0.05) higher followed by T50, T75 and T100. Fat content showed that except T100 group, all other treatment groups were non-significant (P>0.05) for fat percentage. Obtained data for protein and ash content were further subjected to ANOVA and results showed that there is no significant (P>0.05) difference in protein and ash content among cooked chicken patties of different formulations. Among various sensory characteristics, no significant differences among all treatments were observed in terms of appearance score. While statistical data indicates that flavour score of 100% broiler was statistically higher (P<0.05) compared to the 100% spent hen meat patties and all three other groups including both meat of broiler and spent hen at varying levels were statistically non-significant (P>0.05). Panelist score for texture & juiciness revealed that T100 group received considerably lower score as compared to the control group, while control group has no significant (P>0.05) difference as compared to the T25, T50 and T75. For the overall acceptability panel of judges rated first three groups (control, T25 and T50) significantly (P<0.05) higher than T75 and T100.
Conclusion: Overall, it is concluded that replacement up to 50% of broiler meat with layer after laying period (spent hen meat) did not impair the overall sensory acceptability as per rating of the panelist and it is suggested that spent hen is cheaper source of protein and 50% substitution of broiler chicken meat with spent hen meat can be utilized for the manufacturing of different value added meat products to enhance the socioeconomic status of the farmers.
