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Indian Journal of Poultry Science
Year : 2008, Volume : 43, Issue : 2
First page : ( 213) Last page : ( 215)
Print ISSN : 0019-5529.

Studies on shelf life of dehydrated spent hen meat mince

Kharb R., Ahlawat S.S.*, Sharma D.P.

Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar - 125004, (Haryana).

*Corresponding author: E-mail: apt@hau.ernet.in

Received:  19  February,  2008; Accepted:  17  June,  2008.


A study was conducted to find out the effect of precooking and spice mix on sensory attributes and shelf life of dehydrated spent hen meat mince during storage at ambient temperature (27±2°C). Raw and pre-cooked meat mince, treated with and with out spice mix were dehydrated at 60°C for 12 h and 9 h, respectively. Pre-cooking improved the colour, texture, flavour, juiciness and overall acceptability scores. No significant difference was observed in sensory attributes except colour during storage up to 60 days. There was a gradual increase in total plate count, coliform count and yeast and mould count during storage. However, at the end of storage, pre-cooked samples having spice mix showed minimum microbial count among all the treatments tried. On the basis of the findings, it is concluded that dehydrated meat mince prepared from pre-cooked spent hen meat mince treated with two per cent spice mix retains the most desirable sensory and microbial attributes up to 60 days of storage at ambient temperature (27±2°C).



Spent hen, meat mince, dehydrated, shelf life.


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