Use of ginger extract for production of cured and smoked product from spent hen meat

Experiments were conducted to determine the effect ofincorporation of different levels (0, 1.5, 2.5 and 3.5% v/v) of ginger extract in the standard curing solution (consisting of salt, sugar, sod, nitrite, ascorbate and phosphate) for the production of smoked product from spent hen meat. After 72 hr of curingat4±1°C, chicken halves were smoked in smoke oven for 5 hr. Chicken halves cured in solution containing different levels of ginger extract showed significant (P<0.05) improvement in tenderness, flavour, juiciness and overall acceptability scores and significant (P<0.05) reduction in shear force values. Incorporation of ginger extract in the curing solution also improved the shelf life of smoked chicken at 4±1°C which was evident from lower lEA numbers and microbial counts compared to control. The study indicates that incorporation of ginger extract at level of 2.5% in the standard curing solution effectively improves the sensory and keeping qualities of smoked spent hen meat.