18Sep 2017

QUALITY CHARACTERISTICS OF RESTRUCTURED CHICKEN CUBES INCORPORATING SPENT CHICKEN MEAT.

  • MVSc Scholar, Department of Livestock Products Technology, College of Veterinary and Animal sciences, Pookode, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad- 673 576, Kerala, India.
  • Assistant Professor, Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Poolode, Wayanad- 673 576, Kerala, India.
  • Assistant Professor, Department of Biostatistics, College of Veterinary and Animal Sciences, Pookode, Wayanad-673 576, Kerala, India.
  • Assistant Professor, Department of Dairy Science, College of Veterinary and Animal Sciences, Pookode, Wayanad- 673 576, Kerala, India.
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Tough meat from spent chicken can be economically utilized for preparing various convenience meat products which are nutritious and tasty. Ready-to-cook restructured chicken meat cubes were developed by incorporating spent chicken meat (SCM) into broiler chicken meat (BCM) at different ratios (T1, T2 and T3) and compared with broiler breast muscle cubes (C). Physico-chemical properties such as pH, TBARS numbers and tyrosine values showed significant (p<0.01) difference between C and treatments. Significantly (p<0.01) higher L and b values and lower a values were observed in C than treatments. Except for hardness, all texture parameters were significantly (p<0.01) lower for C. T2 and T3 showed significantly (p<0.01) higher aerobic plate count and T2 had higher yeast and mould count compared to others. C had significantly (p<0.01) lower protein, fat and ash contents than treatments. Overall acceptability scores were highest for T1 and then for C and T2. Spent hen meat can be incorporated up to 50 per cent level to prepare convenient, ready-to-cook restructured meat cubes.

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[Chetan S Khanapur, Renuka Nayar, Neethu Divakar, Kavitha Rajagopal, Sunanda C and Magna Thomas. (2017); QUALITY CHARACTERISTICS OF RESTRUCTURED CHICKEN CUBES INCORPORATING SPENT CHICKEN MEAT. Int. J. of Adv. Res. 5 (Sep). 521-527] (ISSN 2320-5407). www.journalijar.com

Chetan S Khanapur
Department of Livestock Products Technology, College of Veterinary and Animal sciences, Pookode, Kerala Veterinary and Animal Sciences University, Pookode, Wayanad- 673 576, Kerala, India

DOI:

Article DOI: 10.21474/IJAR01/5355      
DOI URL: http://dx.doi.org/10.21474/IJAR01/5355

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