Tenderization of spent hen meat using kiwl and pineapple extracts

Document Type : Original Article

Authors

1 Food Hygiene and Control department, Faculty of Veterinary Medicine, Cairo University

2 General organization for veterinarian services

Abstract

The main objective of the Current study was to improve physical-chemical and sensory quality of raw spent hen meat using natural extracts of kiwi, pineapple and their combination. A marinade containing common salt, polyphosphate and white paper was prepared used as control. Moreover, marinades contained kiwi (5 and 10 % ), pineapple (5 and 10 % ) and combination of kiwi (5%) and pineapple (5 %) in the control marinade were prepared. Spent hen breast fillets were prepared from spent hen carcass chilled for 24 hrs at 4 °C after slaughtering and dressing. Prepared fillets were treated with control marinade and marinades containing kiwi and pineapple with a group dipped in water and kept for 24 hrs at 4 °C. After 24 hrs marination, all treated fillets were investigated for proximate chemical composition, shear force, color parameter, deterioration criteria sensory attribute. The results revealed significant (P<0.05) reduction of the shear force of samples treated with fruit extracts with consequent improvement of the tender, Juiciness and overall acceptability scores. A reduction in the thiobarbituric acid reactive substances was observed after marination in the fruit extracts; however, PH and total volatile base nitrogen were not affected. It can be concluded from this study that the fruit extracts can be used for improving the tenderness, physico-chemeical and sensory characteristics of the spent hen meat with consequent encouragement of meat processors to use spent hen meat as a good source for raw materials in poultry industry.

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