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Research (Published online: 23-05-2015)

17. Preparation and storage stability of meat spread developed from spent hens - Ashish Kumar, S. K. Mendiratta, Arup Ratan Sen, G. Kandeepan, Suman Talukder, Heena Sharma, Arvind Soni, A. Irshad and Sanjay Kumar

Veterinary World, 8(5): 651-655

 

 

   doi: 10.14202/vetworld.2015.651-655

 

Ashish Kumar: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; ashish07.vet@gmail.com

S. K. Mendiratta: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; hdlptivri@yahoo.co.in

Arup Ratan Sen: National Research Centre on Meat, Hyderabad - 500 092, Telangana, India; senarup@rediffmail.com

G. Kandeepan: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; drkandee@gmail.com

Suman Talukder: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; drttalukder@gmail.com

Heena Sharma: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; heena_vet@yahoo.com

Arvind Soni: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; lugaks3311 gmail.com

A. Irshad: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; irshad2k6@gmail.com

Sanjay Kumar: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122,

Uttar Pradesh, India; drsanjay22b@gmail.com

 

Received: 06-02-2015, Revised: 15-04-2015, Accepted: 20-04-2015, Published online: 23-05-2015

 

Corresponding author: S. K. Mendiratta, e-mail: hdlptivri@yahoo.co.in


Citation: Kumar A, Mendiratta SK, Sen AR, Kandeepan G, Talukder S, Sharma H, Soni A, Irshad A, Kumar S (2015) Preparation and storage stability of meat spread developed from spent hens, Veterinary World 8(5):651-655.



Aim: The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products.

Materials and Methods: Carcasses were processed within 30 min of slaughter and conditioned at 41C for about 24 h and then braised along with other ingredients to get the final product. The products were evaluated for proximate composition, peroxide values, pH, microbiological, and sensory qualities as per standard procedures.

Results: The mean percent values for moisture, crude protein, ether extract, and total ash content of developed product were 58.750.32, 9.120.44, 11.190.16, and 2.350.17, respectively. No significant difference was observed for mean coliform and the yeast and mold counts with the progression of storage period, but samples differed significantly for mean pH, thiobarbituric acid and total viable plate count during storage of meat spread. A progressive decline in mean sensory scores was recorded along with the increase in storage time.

Conclusion: The meat spread was found to be a good alternative to process the underutilized spent hens for its efficient utilization for product development.

Keywords: meat spread, microbiological quality, sensory scores, spent hens, storage stability, thiobarbituric acid reactive substances, total plate count.



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