Bio-composites from spent hen derived lipids grafted on CNC and reinforced with nanoclay

2022 ◽  
pp. 119082
Author(s):  
Muhammad Safder ◽  
Muhammad Arshad ◽  
Feral Temelli ◽  
Aman Ullah
Keyword(s):  
Spent Hen

scholarly journals Utilization of spent hen meal in diets for broiler chickens

1998 ◽  
Vol 77 (9) ◽  
pp. 1377-1387 ◽  
Author(s):  
J.H. Kersey ◽  
P.W. Waldroup
Keyword(s):  
Broiler Chickens ◽  
Spent Hen

scholarly journals Biochemical and Physicochemical Changes in Spent Hen Breast Meat During Postmortem Aging

2008 ◽  
Vol 87 (1) ◽  
pp. 180-186 ◽  
Author(s):  
S. Vaithiyanathan ◽  
B.M. Naveena ◽  
M. Muthukumar ◽  
P.S. Girish ◽  
C. Ramakrishna ◽  
...  
Keyword(s):  
Breast Meat ◽  
Physicochemical Changes ◽  
Spent Hen ◽  
Postmortem Aging

Effect of ginger extract as a natural tenderizer in spent hen meat

2020 ◽  
Vol 15 (2) ◽  
pp. 67-71
Author(s):  
Mir Rovida ◽  
Sarfaraz A. Wani ◽  
Sheikh Rafeh Ahmad ◽  
Asif H. Sofi ◽  
Azmat A. Khan ◽  
...  
Keyword(s):  
Ginger Extract ◽  
Spent Hen

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

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