Quality of chicken snack as affected by the level of spent hen meat

Chicken snack was prepared using spent hen meat at 0 (control), 40 (I), 50 (II) and 60% (III) levels along with rice starch. non-fat dried milk (NFDM), spice mix, condiments, common salt, phosphate and baking powder, Level of meat significantly (P<0.05) influenced contents of fat, protein, ash and carbohydrates as well as colour and appearance, flavour, texture, crispness, after taste, meat flavour intensity (MFl) and overall acceptability of the products and significantly (P<0.05) influenced yield and pH of the products as well as pH of emulsion. Product H scored highest for colour and appearance, texture, crispness and overall acceptability while III scored highest for flavour, after taste and MFI among all the products. Addition of 60% meat in the formulation resulted in higher retention of mqisture in III than others. Utilization of 50% meal is recommended for making a good quality chicken snack.