Innovation Owner
Miss NAPHAT AINAUTHEN
Student
Details
Spent hens are older, non-productive laying hens with tough meat. This study aims to add value by restructuring the meat with carrageenan and tenderizing it with bromelain, creating a new product with improved texture.
Spent hens are laying hens that are over 18 months to 2 years old and no longer productive. The texture of spent hen meat is significantly tougher compared to broiler chickens, capons, and native chickens. Therefore, to increase the value of spent hens, a study was conducted to modify the texture of the meat by:
- Restructuring it with carrageenan.
- Tenderizing it by marinating it in bromelain solution at different concentrations.
The experiment found that restructuring with carrageenan and using bromelain enzyme resulted in a newly formed product and significantly improved the tenderness of the meat compared to chicken meat that was not treated with carrageenan and bromelain enzyme.
Objective
To study the effects of binding agents and bromelain enzyme on the texture of restructured chicken meat, aiming to increase the value of spent hen meat.
- To study the effect of using different levels of binding agents on the textural characteristics of restructured chicken meat.
- To study the development of meat tenderness and textural characteristics of selected restructured chicken meat using bromelain enzyme.
- To increase the value of spent hen meat.