Chicken salamis incorporating 15, 20 and 25% fat levels were prepared from spent hen's meat and stored under refrigerated display conditions for 7 days using incandescent and fluorescent lights. The samples were evaluated for visual, physiochemical and sensory properties. Better results were obtained for T.B.A, color, flavor and overall acceptability under incandescent light than fluorescent light and also juiciness and overall acceptability in the salamis containing 20% fat.
Chicken salami, spent hen, fat level, lighting and refrigeration
