Effect of processing conditions on the quality of restructured spent hen meat blocks

The present study was carried out to standardize and evaluate the effect of different processing conditions viz. meat chunk size (1–1.5 cm and 2–2.5 cm), level of ice flakes (8, 10 and 12%), massaging time (10, 12 and 15 min) and cooking time (40, 50 and 60 min) on the quality of restructured spent hen meat blocks. Product yield and sensory scores of restructured spent hen meat blocks (RSHMB) prepared with smaller meat chunks (1–1.5 cm) were significantly higher than that of larger meat chunks (2–2.5 cm). Shear force value of the RSHMB was significantly higher for larger meat chunks, 10 min massaging time and 40 min cooking time. Sensory scores for texture, binding, juiciness and overall acceptability scores were significantly higher at 12 and 15 min massaging time than at 10 min. Significant improvement in texture and binding scores were observed in restructured spent hen meat blocks at 50 min cooking time. Hence, meat chunk size of 1–1.5 cm, addition of 10% ice flakes, massaging time of 12 min and cooking time of 50 min. were found to be optimum for the preparation of good quality restructured spent hen meat blocks.