Quality attributes of sectioned and formed spent hens meat rolls 2- effect of enzyme treatment and/or cool aging tenderization

ABSTRACT

Feathered carcasses of broiler mother hens [18 month age] were enzyme treated [static soak in 0.003% papain sol.] and /or cool aged [4 degree C, 24 hrs] prior to processing into sectioned and formed meat rolls [SFMR]. Breast SFMR’s were of higher WHC and lower cook loss as compared to thigh rolls. Cool aging [AG] tenderization resulted in less cook loss [13%], when skin emulsion [SE] was used as a binder, as compared to that containing kcarrageenan [KC] [18%]. When enzyme/aged [Enz/Ag] tenderization was applied, cook loss was 20% and 17% with SE and KC respectively as binders. For SFMR binding efficiency and slice ability, samples with [KC] were ranked the best [compared with control and SE samples], for both tenderization methods. Enz/Ag treatment resulted in the best tenderness and juiciness of samples containing [KC] or [SE] respectively. For overall acceptability samples Enz/Ag treated and [KC] binded and made of either breast or thigh cuts were ranked the four top scores