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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(12): 754-765
DOI: https://doi.org/10.20546/ijcmas.2019.812.099


Utilization of Spent Broiler Breeder Hen Meat to Develop Value Added Sausages
Indumathi1*, M. Shashikumar2, G. Vijaya Bhaskar Reddy3, Jagadeesh Babu4 and M. Gnana Prakash5
1Department of Livestock Products Technology, N.T.R College of Veterinary Science, Gannavaram, India
2Department of Livestock Products Technology, College of Veterinary Science,
Hyderabad, India
3Department of Livestock Products Technology, College of Veterinary Science, Tirupati, India
4Department of Veterinary Public Health, College of Veterinary Science, Tirupati, India
5Poultry Research Station, Rajendranagar, Hyderabad, India
*Corresponding author
Abstract:

Meat from spent broiler breeder hens is sold at a lower price because of its poor texture and acceptability when compared to the broilers. The present study was designed for proper utilization of this less expensive meat to produce cheaper and economically viable nutritious value added chicken sausages. Significantly (P<0.01) higher percent crude protein, total ash, water holding capacity, salt soluble protein extractability, total protein extractability and significantly (P<0.01) lower percent crude fat and moisture were recorded for spent broiler breeder hen meat when compared to the broiler meat. Spent broiler breeder hen sausages had significantly (P<0.05) higher cooking yield, emulsion stability, crude protein, crude fat, total ash and lowest pH, cholesterol, penetration value and sensory scores than broiler meat sausages.


Keywords: Spent hen, Broiler breeder, Sausages, Chicken, Value addition
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How to cite this article:

Indumathi, J., M. Shashikumar, G. Vijaya bhaskar Reddy, A. Jagadeesh Babu and Gnana Prakash, M. 2019. Utilization of Spent Broiler Breeder Hen Meat to Develop Value Added Sausages.Int.J.Curr.Microbiol.App.Sci. 8(12): 754-765. doi: https://doi.org/10.20546/ijcmas.2019.812.099