from spent chicken

Aim: An attempt was made to develop a desirable meat pickle from the less tender and low demand spent chicken meat with the prime objective of its better marketability and wider acceptability amongst the non-vegetarian masses. Materials and Methods: Lean of culled spent meat was marinated for overnight and then pressure cooked and fried with spices and condiments to prepare a shelf stable meat pickle. Proximate composition, pH, TBA Values, Total viable plate count, Counts for yeast and moulds and sensory quality of the pickles were studied as per standard procedure. Results: The mean per cent moisture, crude protein, ether extract and total ash contents were 61.89±0.12, 17.28±0.56, 14.65±0.16 and 3.35±0.17 respectively. The product pH and the yeast and mould counts though did not differ significantly amongst the storage periods, yet there were significant differences (p<0.01) in TBA and total viable plate count amongst the storage periods. Organoleptic studies with score card method recorded a progressive decrease in the mean panel scores along with the increased storage periods. Conclusion: The spent chicken meat pickle was found to be acceptable for consumption up-to 90 days of storage at room temperature.


Materials and Methods
Poultry industry, a cheap source of animal protein Culled spent hens of around 72 weeks of age were has taken a quantum leap in the last three decades procured from the Instructional Poultry Farm, College of Veterinary Science, Assam Agricultural University, evolving from a near backyard practice to a venture of Khanapara, Guwahati -781 022.These birds were industrial promotion.Along with this development, slaughtered and dressed in the Department of availability of culled and spent hens has also increased Livestock Products Technology, College of Veterinary manifold, but the utilization and consumption of meat Science, Assam Agricultural University, Khanapara, from these culled birds are markedly less because of Guwahati -781 022 following the standard New York poor sensory quality apart from the toughness of meat.
Style of slaughtering and dressing.The dressed Application of suitable and acceptable processing carcasses were manually deboned as per the method of technology leading to the value addition of spent Staff and Darrow [3] and the lean meat carcass meat chicken meat would be a suitable remedy to its disposal was cut into pieces of 0.5 to 1.0 inches in size.problem besides enhancing its acceptability as it will These cut pieces were than mixed with a pinch of suit the taste buds of local consumers.It has been salt and immerged in 2.5% vinegar (v/v) overnight for widely recognized that pickling of meat with edible marination.After marination, the meat pieces were oil, salt, spices, condiments and vinegar not only removed from the vinegar and pressure cooked (1.2 kg/ enhances its acceptability but also provides better 2 cm at 120° C) for 10 minutes.On removal, meat pieces storage life even at ambient temperature [1].These were fried in refined vegetable oil (350°C) till it ready-to-eat meat products can be used as side dish to develops a golden brown colour.After removal of the roti, chapatti, paratha, rice etc. fried meat pieces, spices mix (Table -1) prepared as per Perishability of meat food products has been the recipe of Deogade et al. [4] with some modificaregarded as a very serious problem particularly in tions were added to the oil and fried thoroughly for 2 countries like India where climate is hot and humid and minute after removal of the fried meat pieces.The left house-hold refrigeration facility is scanty [2].It is in out broth was added to the spices mix with constant this context, preparation of a suitable meat pickle from stirring and allowed to boil for 1 minute.The fried meat spent chicken meat may be considered as the need of pieces were then added to the gravy and further cooked the hour.with occasional stirring for 3 minutes and allowed to All the spent chicken meat pickles were evaluated cool at room temperature.The cooled meat pickle was for the above mentioned quality attributes at 30 days then packed in pet jars and stored in a dry place at intervals and up to 90 days of storage at room ambient temperature for studying the product's shelf temperature.A total of 5 batches of pickles were life and other quality attributes.
prepared and average of 3 replicates was recorded for Moisture, crude protein, fat and total ash content each parameter except in the sensory evaluation.The of the pickle were determined as per AOAC [5].The pH data thus obtained were subjected to statistical analysis value of the prepared pickle was determined by using a as per the method described by Snedecor and Cochran digital pH Meter (Systronics, Model 335) and by [10].following the method as described by Pippen et al. [6] Results and Discussion while the TBA value of the product was determined by using a Lomb and Bousch Spectrophotometer at 530 The ready-to-eat spent chicken meat pickle of nm following the standard method as described by spent chicken contained 61.89±0.12%moisture, 17.28 Witte et al. [7].
±0.56% crude protein, 14.65±0.16%ether extract and The Total viable plate count (TVPC) and yeast 3.35±0.17% total ash.The composition of the meat and mould counts of ready-to-eat pickles were pickle was found to be in close agreement with the determined following the method as described by reports of Kumar and Tanwar [11] who studied the Harrigan and McCancy [8] and the results were effect of clove powder in the preparation of nuggets expressed as log cfu (colony forming unit) per g of from spent chicken.meat.Standard plate count agar (Make: HiMedia, The pH of spent chicken meat pickle ranged Code-M091) and Rose Bengal Chloramphenicol Agar between 4.72±0.12 to 4.77±0.15 in the entire study (Make: HiMedia, Code-M640) were used for total period and its value did not differ significantly amongst viable plate count and yeast and moulds count the periods of storage.The results of the present study respectively.
in respect of pH has further strengthened the reports The sensory evaluation in respect of colour, Nayak et al. [1] and Das et al. [12] who also studied the flavour, texture, juiciness and overall acceptability was pH of chicken meat pickle and goat meat pickle by carried out by using a 7-point hedonic scale (7-like storing it at room temperature.In respect of TBA Mean in row having different superscripts differ significantly (p<0.01).
Mean in row having different superscripts differ significantly (p<0.01).

Table - 1
. Recipe of spices mixture used in the chicken pickle (as perDeogade et al. [4]with some modifications) Influence of storage period on pH, TBA value and Microbial counts of spent chicken pickle

Table - 3
. Organoleptic qualities of spent chicken meat pickle during storage periods.