Quality of chicken nuggets incorporated with eggs and milk co-precipitate

Addition of eggs and milk co-precipitate(MCP) on the quality and sensory attributes of chicken nuggets made from meat and by products of spent hens were studied. Formulations of chicken nuggests were extended with (i) egg liquid 10%+cooked eggs 10% (ii) MCP 20% and (iii) MCP 10% + egg liquid 50% + cooked eggs 5% to replace expensive lean meat. The emulsion stability and product yield were higher for formulations incorported with eggs. Shear force values, moisture and protein contents were not singificantly different among treaments. Nuggets with 20% MCP had significantly lower fat content and were rated/with lower flavour andjuiciness scores. Combination of MCP and eggs incorporation improved product yield and significantly enhanced aceptability of the nuggets.