Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar-243 122 (UP)
1National Research Centre on Meat, Hyderabad-500 092 (Telangana)
2Division of Livestock Economics, Statistics and Information Technology, ICAR-IVRI, Izatnagar-243 122 (UP)
The spent hen meat is usually treated as a waste of layer industry. Utilization of this by-product in meat products is a rational alternative and thereby diversifying the products available to the consumers and generating extra income for the production sector. This study was to develop the processing protocol, to evaluate the effect of storage time and packaging condition on the microbiological, physicochemical and sensory characteristics of the product. Meat spread was made with spent hen meat (48.3%), corn starch (2.97%) and water (37.17%) when processed and stored under refrigeration for 21 days, and packed in food grade PET containers. Meat spread showed microbial growth throughout the storage period, although its shelf life remained well with count below the permitted range for meat products. The overall impression of the product was decreased due to the decrease in acceptability of sensory attributes, especially overall acceptability and flavour. All physicochemical parameters decreased significantly with storage time. The developed meat spread was found to be a good alternative for the efficient utilization of underutilized spent hen meat for product development.
Meat spread, microbiological quality, physicochemical, sensory attributes
