Preparation Cost of Patties from Spent Hen Meat

Abstract

Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with optimized level of non meat extenders viz sorghum flour, barley flour and pressed rice flour at 5%, 10% and 5% respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. The cost of patties from spent hen meat after replacement of lean with selected level of non meat extenders were compared among themselves to determine the most economic preparation. It was found that extended patties were cheaper than control patties and among the extended patties least cost was for barley flour extended patties. The cost for sorghum flour extended patties and pressed rice flour extended patties were almost same but these were higher than barley flour extended patties because of higher yield and high level of replacement of lean meat in latter case. Thus it was concluded that formulation with extension of 10% barley flour at the cost of lean meat was most economic among the tested non meat extenders.