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Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced‐Air Drying
Author(s) -
Silva Fábio A.P.,
Estévez Mario,
Ferreira Valquíria C.S.,
Silva Samara A.,
Lemos Leanderson T.M.,
Ida Elza I.,
Shimokomaki Massami,
Madruga Marta S.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13048
Subject(s) - broiler , salting , food science , aroma , flavor , population , chemistry , sensory analysis , medicine , environmental health
A novel meat product derived from broiler (5 weeks old) and spent hen (66 weeks old) meat was elaborated based on the combination of salting with NaCl and a succeeding drying process. The influence of processing stage (salting, drying and pressing) on physicochemical parameters was evaluated. Physicochemical, microbiological and sensory characterization of the final chicken charqui products was performed. Differences were observed for texture, as the product derived from hen meat was tougher irrespective of muscle type. Regarding chicken charqui characterization, animal's age also influenced the fatty acids composition and sensory attributes of charqui samples. Microbial population showed low counts in all charqui samples. Sensory profile of charqui also showed differences on grilled chicken aroma and flavor between spent hen and broiler samples. Spent hen and broiler meat seem to be viable for charqui processing, considering high protein amounts, low microbial counts and low rancid scores found in the product. Practical Application This paper provides detailed information of a procedure for preserving meat from spent hens. The final product, a safe, appetizing and shelf‐stable product, is fully characterized and its quality is compared with that from a similar product produced from broiler meat. The idea and procedures are of high technological interest given the current interest in searching for affordable and alternative sources of animal protein and the necessity of turning the meat from spent animals into a profitable muscle food.