ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE

N. Khanna; P.C. Panda

Indian Journal of Animal Research

Chief EditorM. R. Saseendranath
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Indian Journal of Animal Research, volume 37 issue 2 (july to december 2003) : 122 - 125

ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE

N. Khanna, P.C. Panda

Affiliations

¹Department of Animal Products Technology, CCS Haryana Agricultural University, His3r - 125004, India

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Cite article:- Khanna N., Panda P.C. (2025). ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE. Indian Journal of Animal Research. 37(2): 122 - 125. doi: .

ABSTRACT

Spent hen leg and breast meat cuts were treated with an enzyme bsed flavoured tenderizing marinade containing 0.025 per cent papain at 3 and 5 per cent levels (based upon the weight of meat). The treated cuts were allowed to equilibrate at 4±1°C for 12 hours and evaluated for pH, emulsion stability and quality characteristics after cooking. Application of papain based marinade used at 3 per cent level significantly (P≤0.05) lowered the pH, improved the emulsion stability and acceptability scores including tenderness of leg and breast cuts.

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REFERENCES

Ayres, J.C. 'etal (1980). Microbiology of Foods. H.H. Freeman and Company, SanFrancisco.·
Bouton, P.E. etal (1971). J. FoodSci., 36: 435.
Chatterjee, A.K. (1999). In: National Seminar on Processing of Meat, Poultry and By-products for Value Addition, CFTRI, Mysore, India, Feb. 26-28, pp 1-13. .
Chen, M.T. and Tseng, Y.v. (1979). J. ChineseAgric. Chem. Soc., 17(3/4): 149-157 (Cited from: FSTA 1981).
Cunningham, F.E. and Tiede, L.M. (1981). Poult. SeL, 60(11): 2475-2479.
Lee, Y.B. et al (1986). J. Food Sci. Technol., 51: 20.
Naveena, B.M. et al (2001). J. Food Sci Technol, 38: 522-524.
Panda, P.C. (1982). Avian Res., 66: 70-73.
Saffle, RL. etal (1967). Food Technol., 21: 784-788.
Sahoo, J. and Panda, P.C. (1983). IndianJ. Poult. Sci., 18: 21-27.
Sinha, S.K. and Panda, P.C. (1985).10: 5th Indian Conventional6f Food Seient¥>is and Technologists held at Vigyan Bhawan, New Delhi, April 3'5, Ref. No.3, 35. . -
Steel, RG.D. and Torrie, J.G. (1960). Principles and Procedures of Statistics. McGraw hill Book Co. Inc, New York

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[
ayres_1980] Ayres, J.C. 'etal (1980). Microbiology of Foods. H.H. Freeman and Company, SanFrancisco.·

[2] Bouton, P.E. etal (1971). J. FoodSci., 36: 435.

[3] Chatterjee, A.K. (1999). In: National Seminar on Processing of Meat, Poultry and By-products for Value Addition, CFTRI, Mysore, India, Feb. 26-28, pp 1-13. .

[4] Chen, M.T. and Tseng, Y.v. (1979). J. ChineseAgric. Chem. Soc., 17(3/4): 149-157 (Cited from: FSTA 1981).

[5] Cunningham, F.E. and Tiede, L.M. (1981). Poult. SeL, 60(11): 2475-2479.

[6] Lee, Y.B. et al (1986). J. Food Sci. Technol., 51: 20.

[7] Naveena, B.M. et al (2001). J. Food Sci Technol, 38: 522-524.

[8] Panda, P.C. (1982). Avian Res., 66: 70-73.

[9] Saffle, RL. etal (1967). Food Technol., 21: 784-788.

[10] Sahoo, J. and Panda, P.C. (1983). IndianJ. Poult. Sci., 18: 21-27.

[11] Sinha, S.K. and Panda, P.C. (1985).10: 5th Indian Conventional6f Food Seient¥>is and Technologists held at Vigyan Bhawan, New Delhi, April 3'5, Ref. No.3, 35. . -

[12] Steel, RG.D. and Torrie, J.G. (1960). Principles and Procedures of Statistics. McGraw hill Book Co. Inc, New York

ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE

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