Spent hen meat

India is the most popular country for the production of poultry eggs which lead to the problem with the disposal off spent hens. Utilization of such spent hen meat is a big challenge to modify into potential palatable value-added products. The present study was carried out to study the shelf life of spent hen meat papad stored at ambient temperature.

9p chauchaungayxua10 19-03-2021 16 2   Download

Spent hens being the byproducts of poultry layer industry are available in abundance. The problem with utilisation of spent hen meat is their perishability while transporting from one place to another place. So the present investigation was undertaken to assess the shelf life of spent hen meat with addition of natural substances like ginger extract so that such byproducts are utilized as protein source and burden on red meat is minimized.

7p cothumenhmong9 18-01-2021 10 1   Download

A study was conducted to utilize spent hen meat profitably by preparation of emulsion based product like nuggets and improving its quality by addition of soy and potato as extenders. 20% extender was added by replacing spent hen meat in the nuggets formulation. Results showed that incorporation of extenders at 20% level improved the physico-chemical and sensory qualities of nuggets.

5p trinhthamhodang1215 23-09-2020 5 2   Download

Chicken nugget is an emulsion based meat product prepared from spent hen meat by simple low cost technology and can gain popularity in fast food sector if further improvement can be done in its appearance, texture, flavor and nutritional value by enrobing. When coating of chicken nuggets were done through enrobing batter gram flour or corn flour alone or its combination in the ratio 2:1 respectively, it further improved the sensory quality and overall acceptability of chicken nuggets.

5p caygaocaolon7 18-09-2020 13 2   Download

In the present investigation, the effect of hydrated wheat bran on physico-chemical, textural, color and sensory qualities of spent hen meat nuggets were studied.

15p nguaconbaynhay6 23-06-2020 6 0   Download

A study has been carried out to determine the partially purified ginger enzyme (GE) and commercially available papain in combination with curing agent on qualities of spent hen meat. The meat chunks were marinated for 3 hrs at room temperature and analysed for physico-chemical and microbial qualities. The pH values did not show any significant difference between the treatments.

12p nguathienthan5 04-06-2020 12 3   Download

The purpose of the study was undertaken to standardize processing protocol of fried snack and to evaluate economics of the developed product. Three treatments were prepared with incorporation of rosemary extract (T1), betel extract (T2) and their 1:1 combination (T3) in product by replacing amount (3%) of chicken powder from formulation to evaluate economics of the fried snack. All treatments and control group were deep fried at 1900C for 45 sec. to make the product.

8p quenchua4 16-04-2020 23 3   Download

Restructured spent hen meat nuggets by using spent hen meat emulsion and ground spent hen meat batter were prepared and their quality and sensory acceptability were evaluated.

6p cothumenhmong4 25-03-2020 7 1   Download

Meat from spent broiler breeder hens is sold at a lower price because of its poor texture and acceptability when compared to the broilers. The present study was designed for proper utilization of this less expensive meat to produce cheaper and economically viable nutritious value added chicken sausages.

12p nguaconbaynhay4 22-03-2020 12 1   Download

Soup can be prepared from different food ingredient in different forms, of which dry soup mixes are more preferred by consumers because of its convenience, ease in preparation, shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality, shelf stability and consumer acceptability of the final product.

8p cothumenhmong1 10-12-2019 29 3   Download

A study was undertaken to standardize processing protocol of traditional bhujia by incorporation with spent hen meat powder and to evaluate the economics of developed product. Four treatment combinations i.e. Treatment A (0% meat powder), Treatment B (10% meat powder), Treatment C (15% meat powder) and Treatment D (20% meat powder) were prepared to evaluate economics of the bhujias. In the cost economics, the total production cost of treatments (per 100kg) were calculated on the basis of overhead production cost and formulation cost of bhujia mix powder which was found to be Rs. 17,595.

9p cothumenhmong1 08-12-2019 8 0   Download