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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.

KEYWORDS

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