The aim of this study was to standardize the meat level in development of meat wafer using turkey and spent hen meat mince. Meat level was standardized using spent hen meatat three different levels viz. 70, 60 and 50% in the formulation. The combination of turkey and spent hen meat was optimized based on following treatments viz. T1= turkey meat 70% + spent hen meat 30%, T2= turkey meat 50% + spent hen meat 50%, and T3= turkey meat 30% + spent hen meat 70%. The products samples were prepared adopting cold extrusion method followed by microwave cooking. All the products were evaluated for various physico-chemical and sensory quality characteristics. It has been observed that cooking yield and emulsion stability were decreased and protein and fat contents were increased (P < 0.05) with the increase of meat level while emulsion and cooked product pH and moisture content remain nearly unchanged. In regards to sensory attributes, the products containing 70% meat mince were exhibited significantly higher flavour, after taste, meat flavour intensity and overall acceptability scores as compared to other samples. The results of combination products with differentmeat types indicated that increase of turkey meat mince in the wafer formulation increased the cooking yield, moisture and protein contents but decreased in fat content of finished products. Non-significant differences were observed in sensory quality parameters. It is concluded that formulation containing meat mince at 70% added level in combination of turkey and spent hen meat at 70:30 was most suitable for processing of good quality meat wafers.
Meat wafer, turkey meat, spent chicken meat, microwave oven cooking
