Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: Effect of salt and phosphate

Quality characteristics of spent hen Pectoralis major muscles and effect of NaCl and sodium tripolyphosphate (STPP) on quality changes of raw and cooked spent hen muscles during chilled storage were investigated. Meat from spent hen had nutritional values the same as commercial broiler meat. Treated raw samples with 1.0% NaCl and 10% STPP showed lower drip loss during storage time (P 0.05), and lower cooking loss (P 0.05) at day 6 and day 9 of storage compared with untreated samples. However, weight loss of cookeduntreated samples exhibited lower (P 0.05) than did in cooked-treated samples as storage time increased. NaCl and STPP had more effective to reduce TBARS values and extend shelf-life of cooked samples than did in raw samples during chilled storage. There were no significant differences on other chemical and physical properties of raw and cooked spent hens all storage time, demonstrating the ineffectiveness of NaCl and STPP.