To compare the efficacy of different tenderizing agents on spent hen meat of poultry, cuts from Rhode Island Red layers aged above 7 weeks were dipped within half an hour of slaughter in different solutions containing 0.04% papain, 0.3M calcium chloride (CaCl2), 1% sodium tripolyphosphate (STPP), 1% acetic acid, 2% sodium chloride (NaCl) and I% sodium bicarbonate (NaHCO3) The concentrations of these tenderizing agents were selected based on preliminary trials. Cuts were marinated for 2 and half hours, aged for next 20 hours at 4±1°C and evaluated for physico-chemical (pH, water holding capacity, moisture, total meat pigments, cooking yield, ash content and shear force value), microbiological and organoleptical qualities. All treatments caused significant (P<0.05) reduction in shear force values in comparison to controls. Between treatments, reduction was maximum in CaCl2 treated samples. Flavour was significantly (P<0.05) lower for CaCl2 and acetic acid treated samples. Tenderness score was significantly (P<0.05) higher in CaCl2, NaHC3 and STPP, while overall acceptability score turned out to be significantly (P<0.05) higher in STPP and NaHCO3 marinated samples. The study revealed that besides STPP and NaHCO3, CaCl2 marination seems to be an effective and economical method for tenderization of spent hen meat; however, there is need to counter the negative effect of CaCl2 on flavour of meat.
Spent hen, tenderization, papain, calcium chloride, acetic acid, sodium chloride, sodium bicarbonate
