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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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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.2020.9(7): 1442-1451
DOI: https://doi.org/10.20546/ijcmas.2020.907.165


Utilization of Spent Hen in Food Industry- A Review
B. K. Sarkar1*, S. Upadhyay2, P. Gogoi2, S. Choudhury3 and D. Deuri2
1Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, R. K. Nagar, West Tripura, Tripura- 799008, India
2AICRP on Post Harvest Engineering and Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati – 781 022, India
3Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati – 781 022, India, India
*Corresponding author
Abstract:

The demand for convenience meat products is increasing globally due to rapid urbanization, changing lifestyles, increased per capita income, socio-economic status and awareness about hygiene, nutritional, satiety and palatability characteristics. Meat being perishable food requires considerable input for chilling or freezing during storage and marketing which demand continuous energy supply. Spent hen meat, an excellent and cheaper source of animal protein can be effectively use for processing of convenient and self stable products for under developed and developing countries suffering serious protein energy malnutrition. Development of technologies for production of low-cost, safe and acceptable shelf stable spent hen meat products is need of the hour. The review is intended to provide an overview of the present status of the utilization of spent hen meat.


Keywords: Spent hen, Instant soup mix, Communuted product, Restructured products, Convenient products, Self stable products
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How to cite this article:

Sarkar, B. K., S. Upadhyay, P. Gogoi, S. Choudhury and Deuri, D. 2020. Utilization of Spent Hen in Food Industry- A Review.Int.J.Curr.Microbiol.App.Sci. 9(7): 1442-1451. doi: https://doi.org/10.20546/ijcmas.2020.907.165