Process Optimization for Chicken Patties Manufactured With a Combination of Spent Hen and Rabbit Meat

Abstract

A comminuted chicken patty was produced using spent hen and rabbit meats at 100:0, 95:5, 90:10, 85:15 and 80:20 ratios. The extenders/binders with whole liquid eggs (WLE) at 5, 10 and 15% and soy chunks at 3, 6 and 9%, respectively, were also used. The patties were evaluated for sensory, physicochemical and proximate quality and shelf life. The scores for all sensory attributes of patties stored at refrigerated temperature (4 ± 1C) for 20 days decreased significantly (P < 0.05) while pH, thiobarbituric acid and tyrosine values increased significantly (P < 0.05). The patties formulated with WLE and soy chunks‐added patties were acceptable up to 20 days without any spoilage. A combination of 90:10 spent hen meat and rabbit meat formulated with either 10% WLE or 9% soy chunks resulted in the most desirable patties that scored maximum for sensory attributes and had better cooking yield, emulsion stability and physicochemical characteristics over all other combinations. PRACTICAL APPLICATIONS Meat from spent hens is usually tough and poor in functional properties but could be beneficially utilized through formulation of comminuted processed products. The process of comminution is proven to convert relatively tough and less juicy meat into processed meat products with desirable characteristics. Rabbit meat is rich in vitamin B complex, low in fat and cholesterol content and easily digestible. The protein value of domestic rabbit meat ranked superior over meat of other species being used for human consumption. Egg is a well‐known food additive and emulsifier that possesses nutritional, functional and emulsion properties. The functional properties of egg improve the physicochemical and sensory qualities of patties. In addition, the antimicrobial and antioxidative properties of egg components have been effectively utilized in formulation of meat products.

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

“…Szentirmai et al (2013) stated the same when comparing TETRA SL brown, which were heavier than TETRA BLANCA white layers. Cooking loss from the sausages in the present study was quite high, but still not much higher than the 19% reported by Pawar et al (2011) for patties manufactured from spent hen meat. In contrast, Biswas et al (2006) only noted 10% cooking loss in patties from spent hens.…”

Utilization of Spent Broiler Breeder Hen Meat to Develop Value Added Sausages

“…Scores of all sensory parameters for two groups of sausages were in the range of 7.75 -8.31 (Good acceptability) which indicates acceptability of the chicken sausages. Similar trend is reported by Bhattacharyya et al, (2007) in spent duck sausages, Lengkey and Lobo (2016) in comparative study of chicken and rabbit low fat sausages, Pawar et al, (2011) in spent chicken patties and Sreenivasa Rao et al, (2011) in spent hen chicken sausages. Sausages made from spent broiler breeder hen meat had significantly superior scores in physico chemical and proximate analysis than sausages made from broiler meat and also noticed no significant difference in sensory scores between two groups of sausages.…”