title: Preparation and storage stability of meat spread developed from spent hens.
abstract: OBJECTIVE
  The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products.
  
  
  METHODS
  Carcasses were processed within 30 min of slaughter and conditioned at 4±1°C for about 24 h and then braised along with other ingredients to get the final product. The products were evaluated for proximate composition, peroxide values, pH, microbiological, and sensory qualities as per standard procedures.
  
  
  RESULTS
  The mean percent values for moisture, crude protein, ether extract, and total ash content of developed product were 58.75±0.32, 9.12±0.44, 11.19±0.16, and 2.35±0.17, respectively. No significant difference was observed for mean coliform and the yeast and mold counts with the progression of storage period, but samples differed significantly for mean pH, thiobarbituric acid and total viable plate count during storage of meat spread. A progressive decline in mean sensory scores was recorded along with the increase in storage time.
  
  
  CONCLUSIONS
  The meat spread was found to be a good alternative to process the underutilized spent hens for its efficient utilization for product development.
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: Ashish
authors.initials: A
authors.lastname: Kumar
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Mendiratta
authors.affiliation: National Research Centre on Meat, Hyderabad - 500 092, Telangana, India.
authors.forename: Arup Ratan
authors.initials: AR
authors.lastname: Sen
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: G
authors.initials: G
authors.lastname: Kandeepan
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: Suman
authors.initials: S
authors.lastname: Talukder
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: Heena
authors.initials: H
authors.lastname: Sharma
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: Arvind
authors.initials: A
authors.lastname: Soni
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: A
authors.initials: A
authors.lastname: Irshad
authors.affiliation: Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly - 243 122, Uttar Pradesh, India.
authors.forename: Sanjay
authors.initials: S
authors.lastname: Kumar
keywords: meat spread; microbiological quality; sensory scores; spent hens; storage stability; thiobarbituric acid reactive substances; total plate count