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R esearch
(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.
Abstract
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 4±1°C 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
58.75±0.32, 9.12±0.44, 11.19±0.16, and 2.35±0.17, 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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