Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

Abstract

Purpose

This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness.

Design/methodology/approach

Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality.

Findings

The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control.

Research limitations/implications

The trials can be further carried to evaluate the storage stability of developed RSHMB.

Originality/value

The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

Citation

Gupta, S., Sharma, B.D. and Mendiratta, S.K. (2015), "Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal", Nutrition & Food Science, Vol. 45 No. 5, pp. 774-782. https://doi.org/10.1108/NFS-04-2015-0035