Meat Snacks Research Articles

Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers

Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers

Optimization of Level of Incorporation of Different Dietary Fiber in the Development of Spent Hen Meat Snack Sticks

The study was conducted from October to December, 2021 in the Department of Livestock Products Technology, College of Veterinary Science, Jabalpur, Madhya Pradesh, India to prepare spent hen meat snack sticks (SHSS) by partially replacing rice flour (RF) from the product formulation with healthy, dietary fiber rich oat, finger millet and amaranth flours (OF, FMF and AF) at different levels. Four batches of SHSS were prepared by substituting RF with different levels of OF, FMF and AF each at 0%, 5%, 10% and 15%. The optimum level of incorporation of dietary fiber from each set of products was standardized based on sensory evaluation of SHSS for various attributes. A combination of steaming, drying and frying (170°C for 45 sec) was found to be the most suitable cooking method for SHSS. Substitution of RF with 15% OF resulted in a significant decrease in flavour, crispness, and overall acceptability of the snacks while lower levels did not affect the sensorial attributes. FMF at 5% level did not alter the sensory attributes while at higher levels of replacement a significant decrease in color, flavor, crispness, and overall acceptability scores were noted. Higher levels of AF (15%) significantly improved flavour and overall acceptability of SHSS. The study clearly revealed that OF (10%), FMF (5%) and AF (15%) can be used efficiently for substitution of RF in the formulation of healthier and sensorially acceptable products. Snacks crafted with spent hen meat and dietary fiber will enhance the nutritional value especially with respect to amino acids, flavour, taste and technological functionality.

ОЦЕНКА ВЛИЯНИЯ ПОРОШКА BOLETUS EDULIS НА КАЧЕСТВЕННЫЕ ПОКАЗАТЕЛИ СНЕКОВЫХ МЯСНЫХ ИЗДЕЛИЙ

The aim of the study is to evaluate the possibility of using Boletus edulis (porcini mushroom) powder in meat snack recipes. The objectives of the study were: to establish a rational amount of Boletus edulis powder added to the minced meat of snacks, to determine the quality characteristics of the experimental samples and to compare them with those of the control sample, and to develop preparation stages. A control sample was created as a comparison standard based on the recipe for preparing meat snacks from chicken meat. The experimental samples were prepared based on the recipe of the control sample with the addition of a new ingredient, Boletus edulis powder, which was added to the minced meat in various dosages: sample № 1 – 0.1 %; sample № 2 – 0.5 %; sample № 3 – 1 %. Boletus edulis powder was obtained by grinding dried mushrooms to a powder consistency. An organoleptic and tasting assessment of the samples was carried out, based on which the best experimental sample was selected. According to the obtained results of the quality indicators of meat snacks with the addition of Boletus edulis powder, it was found that the rational dosage of the introduced ingredient is 0.5 %. The stages of obtaining meat snacks from chicken meat with the addition of Boletus edulis powder, which is introduced into the minced meat system during the production of minced meat, were developed. Chilled raw white chicken meat (breast) was ground to a minced meat consistency, while the necessary spices were prepared in accordance with the recipe; the casing was pre-soaked in warm water. The next step is mixing the minced meat with spices and filling the casings with it. The resulting loaves were frozen, after which they were peeled from the ca¬sing and cut into small slices, 0.3 mm thick, on a slicer. This was followed by convection drying at a temperature of 60 °C for 2.5 hours. The introduction of Boletus edulis powder into the recipe for meat snacks will improve the consumer properties of meat products, and will also lead to an expansion of the range with an increased content of physiologically significant substances.

Impact of power density on the drying kinetics, quality profiles, and microstructure of pork chip snacks dried by microwave vacuum drying

This study aimed to investigate how microwave vacuum drying (MVD) affects the drying kinetics, quality profiles, and microstructure of pork chip snacks (PCS). Fresh pork longissimus lumborum was sliced and dried under different power densities (4, 6, and 8 W/g) in a microwave vacuum oven. Five classical thin-layer drying models were used to evaluate the nonlinear fitting of the experimental data. The results indicated that the Midilli et al. model was the optimal model for describing the drying kinetics of PCS. Moreover, as the temperature increased during MVD, the surface of PCS gradually browned. Meanwhile, temperatures of 130.2 °C and 139.9 °C were critical for preventing severe browning and scorching of PCS. Furthermore, power densities induced accelerated drying of PCS, which led to microstructural damage and the formation of a porous structure. However, higher power density led to more pronounced drying non-uniformity of PCS, as well as severe lipid oxidation (P < 0.05), which notably altered the flavor of PCS. In summary, employing 4 W/g for 22 min in MVD emerged as the optimal parameter for PCS preparation. This study provides a novel strategy for the application of MVD in the processing of meat snacks.

Technological and sensory characteristics in development of innovative symbiotic boneless dry-cured lamb meat snack

Novel shelf-stable and high-protein meat products that are affordable, convenient, and healthy are hot topic in current food innovation trends. To offer technological databases for developing new functional lamb meat products, this study aimed to evaluate the technological and sensory aspects of dry-cured lamb meat snacks incorporated with the probiotic culture Lactobacillus paracasei and the prebiotic lactulose. Four formulations were analyzed: control (without prebiotic or probiotic); PREB (with 2% lactulose); PROB (with 107 CFU/g of L. paracasei); and SYMB (with 2% lactulose and 107 CFU/g of L. paracasei). Fitted curves revealed that weight-loss behavior during snack ripening was not affected (P > 0.05) by treatments. Snack moisture, water activity, pH, titratable acidity, lipid oxidation, and residual nitrite were affected (P < 0.05) only by ripening time. The target probiotic strain stood out against competitive flora and was detected at 107 CFU/g in the snack-supplemented formulations (PROB and SYMB). In snacks supplemented with prebiotics (PREB and SYMB), the lactulose content was maintained at 2.17%. Significant differences were not observed in the chemical composition, texture profiles, and CIE color indices between the proposed functional snacks and the control. In addition to texture, flavor, and overall impression evaluation, only color attributes were positively impacted (P < 0.05) in the acceptance and multiple comparison tests against the control. The proposed formulation and bench process parameters produced potential nutritionally and sensory-appreciated, microbiologically stable, and safe (multi-hurdle perspective) functional high-protein restructured lamb snacks.

Effect of microwave vacuum drying time on the quality profiles, microstructures and in vitro digestibility of pork chip snacks

In present study, the quality profiles, microstructures and in vitro digestibility of pork chip snacks (PCS) prepared by microwave vacuum drying (MVD) under different drying times (20, 21, 22, 23, and 24 min) were investigated. The results revealed significant decreases in the moisture content and L*-value of PCS, while the protein/ash contents, a*-value, and b*-value of PCS markedly increased with prolonged MVD time (P < 0.05). Additionally, as MVD time extended from 20 to 24 min, the textural characteristics of PCS, particularly brittleness and crunchiness, initially increased and then gradually decreased (P < 0.05). Scanning electron microscopy (SEM) images showed that a moderate MVD time (22 min) resulted in the formation of larger pores in PCS, enhancing brittleness and crunchiness. However, excessive MVD time (24 min) led to the melting of these pores, subsequently reducing the brittleness and crunchiness of PCS. Furthermore, in vitro protein digestibility of PCS gradually decreased with increasing MVD time, primarily attributed to increased protein aggregation, as indicated by changes in sulfhydryl contents. In summary, our findings highlight that PCS subjected to 22 min of MVD exhibited the highest overall acceptability. This study provides a novel strategy for the application of MVD in the processing of meat snacks.

Fatty acid composition of meat snacks with the addition of bee products

Determining the fatty acid composition of meat snacks with the addition of bee products is necessary to assess their nutritional value, as the content of different fatty acids affects the nutritional quality of the final product, which is important for consumer health. Improving the product's quality by reducing saturated fatty acids and increasing unsaturated ones, especially omega-3 and polyunsaturated fatty acids, makes meat snacks healthier for consumers and expands their use. A proper balance of fatty acids can help reduce the risk of cardiovascular diseases and inflammatory processes. Products with a better fatty acid profile may also be more appealing to health-conscious consumers. The aim of this study was to investigate the fatty acid composition of meat snacks with the addition of bee products according to various recipes. The determination was carried out using gas chromatography of methyl esters of fatty acids on a Trace Ultra gas chromatograph with a flame ionization detector, using a capillary column SP-2560 (Supelco). It was found that the addition of bee products to chicken meat snacks increased the omega-3 content by 2.6–3.3 times compared to the control and polyunsaturated fatty acids from 79.7% to 86%. The obtained results allow us to consider meat snacks with the addition of bee products as having a positive impact on health. The reduction in the omega-6 to omega-3 ratio from 10.2 in the control to 5.15–7.03 in the experimental samples proves the improvement in fatty acid balance, which may contribute to reducing inflammatory processes and improving overall health. A decrease in saturated fatty acids from 28.05% to 31.06% compared to the control has been proven, which is desirable for cardiovascular health. Slight positive changes in the content of monounsaturated fatty acids were observed. Overall, an improvement in the fatty acid composition of meat snacks with the addition of bee products (honey, water extract of propolis, bee pollen) was observed. The obtained research results will be useful when planning the production of meat snacks, considering the regulation of fatty acid composition, safety, and quality of the resulting products.

Evaluation of the quality and nutritional value of meat snacks

Preservation of health has ceased to be the sphere of attention of only medicine. This problem has become one with household ones. This determines the direction, priorities and development of the latest food technologies. Nutrition directly affects the human body all along life. In the beginning it was enough to simply follow the principles of healthy eating. Today it has become clear that striving for an ideal creates false interpretations with negative results (nutrient deficiencies) due to excessive food restriction. Therefore, the aim of the research was to determine the indicators of quality and nutritional value of meat snacks, as products of deep processing, which are a source of important nutrients, which will refute the critical attitude of consumers. Physico-chemical, microbiological, and organoleptic research methods were used for its implementation. Experiments were conducted using chicken meat as a raw material and meat snacks based on it. According to the results of the physical and chemical analysis, it was established that the nutritional value of the product increases after the technological processing of the raw materials – the protein content in the snacks increases by 40.18 %. A decrease in fat by 1.41 % indicates the dietary characteristics of ready to eat meat snacks. But the high salt content (2.11 %) significantly limits their consumption due to the risk of oversaturation of the body with sodium. During the organoleptic evaluation, it was established that all the studied samples had a dry, clean surface, uniform color, no foreign, unnatural shades, a pleasant smell with the aroma of spices, but a fragile texture. Microbiological analysis of the samples showed that mostly pathogenic microflora was absent, except for sulfite-reducing clostridia, which were detected at 1∙101 in 0.01 g. The obtained results practically make it possible to evaluate the useful and dietary properties of meat snacks and the reasons for choosing this product during the formation of a personal diet in accordance with individual preferences and beliefs regarding the principles of clean, healthy nutrition. In addition, a critical control point has been determined, according to which consumers should control the amount of meat snacks consumed, and manufacturers should improve the recipe in order to reduce the salt content in the product.

Application of sous vide technology in the production of meat snacks

Application of sous vide technology in the production of meat snacks

Evaluation of storage stability of dietary fibre incorporated aerobically packaged spent hen meat snacks at ambient temperature

PurposeThe purpose of the study was to produce a healthier, convenient and traditional ready-to-eat (RTE) snack option with increased nutritional value, using spent hen meat, dietary fibre (DF) and simple technological methods. The product was designed to be stable without refrigeration and be easily adoptable by local self-help groups, rural women and youth and entrepreneurs in urban and semi-urban areas.Design/methodology/approachConventional binder used for making snacks, i.e. rice flour was partially replaced by different sources of antioxidant DFs, i.e. oat flour (T1 – 10%), finger millet flour (T2 – 5%) and amaranth flour (T3 –15%) to prepare spent hen snack sticks (SHSS). The snacks were then packaged in low density polyethylene (LDPE) pouches and evaluated for their storage stability at ambient temperature for a period of 35 days. Their physico-chemical, sensory and microbiological quality was evaluated at a regular interval of 7 days. The proximate composition of developed SHSS was compared to commercially available snack products (chakli/murukku – snacks without meat).FindingsThe fibre-enriched SHSS showed significant improvement in nutritive value, as they contained more fibre (p = 0.001) and protein (p = 0.029) than control SHSS. When compared to commercially available snack product SHSS showed three-fold significant increase in protein (p = 0.000) and ash content (p = 0.001) and only 11%–12% total fat as compared to 31% fat in the market-available product. The most acceptable treatment in terms of overall sensory quality and nutritional aspects was T3; however, T2 was more shelf-stable during the storage period. The study showed that fibre-enriched snacks can be stored at ambient temperature for up to 35 days without substantial loss in physico-chemical, sensory and microbial quality. Hence, substituting rice flour with DFs can lead to the development of products with better sensory attributes and improved functionality.Social implicationsThe simplicity of the product in terms of composition, machinery and low production costs makes it an easily adoptable one by small-scale entrepreneurs, especially those belonging to semi-urban areas.Originality/valueIncorporation of spent hen meat, a relatively cheap but abundant source of protein, in RTE products can serve as an effective way to alleviate protein malnutrition, whereas addition of fibre further improves the functionality of the product. The methodology can be easily taken up by small-scale entrepreneurs and create a market for snack-based functional meat products.

Effect of structurally different pectin combined with polyphenol on water distribution, protein oxidation and heterocyclic amines formation in meat-based snacks

This research studied the effect of structurally different pectin combined with polyphenol (PP) on the physicochemical properties, inhibition of protein oxidation and heterocyclic amines (HAs) formation in fish meat snacks. The findings demonstrated that pectin with a high degree of esterification (DE) and average chain length (ACL) significantly reduced cooking loss, improved zeta potential values, and reduced particle size when combined with polyphenols, indicating an inhibition of protein aggregation and crosslinking. The addition of PP decreased the carbonyl formation as compared to individual polyphenol and control. Low Field Nuclear Magnetic Resonance (LF-NMR) analysis publicized that PP combination increased the water binding capacity, which resulted in less free water (T22 and T23) in those samples. Furthermore, LC/MS analysis revealed that PP combination, retained the water inside the macromolecules and prevented the relocation of water to the surface, which resulted in the less HAs formation as compared to control. The scanning electron microscopy (SEM) revealed that combination of PP samples formed a compact structure evidenced by less wide holes while control sample revealed loose structure. The findings suggest that 201 and 601 pectin combined with catechin have potential to improve the physicochemical properties and inhibition of hazardous compound formation.

Effect of microwave drying on the brittleness quality of pork chip snacks: Perspectives on drying kinetics and microstructural traits

Ready-to-eat pork-based snacks have gained widespread popularity among consumers. The aim of this study was to investigate the brittleness quality of pork chip snacks (PCS) produced by microwave drying (MD) from the perspective of drying kinetics and microstructural traits. Changing microwave intensity and slice thickness significantly affected the colour and texture quality of the final PCS. The MD process of PCS presented a long heating-up phase and a short hindered drying phase, and the model of Midilli et al. described the drying kinetics well. The hindered drying phase dominated the ripening process and the formation of brittleness quality of PCS, and the temperature above 157.3 °C may cause an undesirable colour appearance. The microstructural characteristics showed that the formation of many large pores in PCS promoted the brittleness quality, while excessive temperature caused the tissue to melt with fewer pores to reduce brittleness. Overall, for fresh pork slices, it is recommended to produce PCS with a thickness of 3.5 mm at 4 W/g for 22 min to achieve a desirable brittleness quality. This study may provide a reference for the production of meat snacks such as PCS.

Consumption of Meat and Processed Meats in the Russian Federation: A Retrospective Analysis and Current Realities

Background: Meat is an important source of energy, animal proteins and micronutrients in human nutrition. On the one hand, meat products and dishes are valuable sources of essential nutrients and an integral part of a healthy and nutritious diet; on the other hand, they are among the foods, the excessive consumption of which can pose risks of certain chronic non-communicable diseases (NCDs). The analysis of trends in the average consumption of meat and meat products and their contribution to the chemical composition and energy value of the diet of Russian people is important, inter alia, for substantiating appropriate prevention strategies for NCDs at the population level. Objective: To analyze current consumption of meat and processed meats, to establish recent trends in their dietary intake, and to assess contribution of meat products to the nutritional value of the diet of Russian people. Materials and methods: We have analyzed meat and processed meats consumption based on data collected by the Russian Federal Service for State Statistics (Rosstat) within annual selective surveys of household budgets conducted in 1985–2021 and a selective survey of the diets of the Russian population in 2018. Results: The article presents the results of analyzing consumption dynamics for various types of meat and processed meats in the Russian Federation from 1985 to 2021 and the role of meat products in nutrition as a source of dietary risk factors for NCDs. We have established that meat and poultry are regularly consumed by 84.7 % of Russian adults while sausages and smoked processed meats are regularly present in the diet of 41.7 % and 18.8 % of them, respectively. We have also estimated the average daily intake of 56.4 g for all types of sausages, 83.3 g for frankfurters and short thick wieners, 133.9 g for semi-finished and ready-to-eat meat products, 59.1 g for meat snacks, and 47.6 g for canned meat and canned meat with vegetables. This regularity, high frequency and volume of consumption indicate that meat products make a considerable contribution to the daily average intake of calories and such critical nutrients posing risks of NCDs as fat, saturated fatty acids, and salt (sodium). Conclusion: We have observed a significant increase in meat consumption in the Russian Federation in recent years and a change in consumption of various types of meat and processed meats. In order to reduce the exposure of the population to dietary risk factors, it is expedient not only to improve outreach programs in healthy nutrition but also to interact with manufacturers with the purpose of updating regulatory documents for processed meats, developing new low-sodium products, and stimulating voluntary implementation of front-of-pack nutrition labeling.

Study of changes in physical and chemical parameters in the production of meat snacks

A brief description of the main types of meat snacks is given. The adopted requirements for the quality and safety of finished products are presented. The results of a study of commercial samples of whole-muscle and molded meat snacks of various domestic manufacturers are given. Recommendations are given for improving the technology and improving the quality and yield of products, subject to compliance with the guaranteed level of safety based on a combination of water activity (aw) and active acidity (pH).

Изучение органолептических и физико-химических свойств сыровяленых продуктов из мяса кролика

Aim. Study of the organoleptic, physical and chemical indicators of dry-cured snacks from rabbit meat using the Glimalask food additive. Materials and Methods. In the course of the research, standardized methods of analysis were used. The object of the study were two samples of products - dry-cured meat snacks from rabbit meat, produced according to the traditional technology of dry-cured meat products according to the developed recipes. For the development of laboratory samples, a marinade based on soy sauce, water and a complex of spices was used, while the Glimalask food additive (TС 2639-182-10514645-12) was additionally introduced into the experimental sample. To identify the indicators, standardized analysis methods were used: pH was determined according to GOST R 51478-99, water-binding capacity, water activity index, total moisture content – by drying, protein – by the Kjeldahl method and fat – by extraction method. The organoleptic evaluation of the obtained snacks was carried out using a nine-point scale in accordance with GOST 9959-2015. Results. Organoleptic evaluation: appearance, juiciness, consistency, color and taste, of the studied samples was carried out after drying. Thus, the prototype sample was rated higher than the control one, this is due to the use of the Glimalask food additive, which provided brighter taste and aroma characteristics and increased the juiciness of the snacks after the completion of the heat treatment. Next, the physicochemical parameters of the developed products were studied. It was revealed that in the test sample there was an increased protein content – more by 1.1%, moisture was less by 0.7% compared to the control, and the test sample of snacks was characterized by a high yield. Conclusion. Based on the results of the studies, it can be concluded that the use of the Glimalask food additive in the marinade recipe for the manufacture of dry-cured snacks did not have a negative impact on the finished product and contributed to the improvement of the taste, aroma and consistency of the finished products. The developed product has high consumer characteristics, meets the task of expanding the range of rabbit meat products. At the same time, the continuation of developments in this direction is of scientific and practical interest.

Turkey Jerky as a Potantial Meat Snack

The research was aimed to obtain a product with high nutritional value and long shelf life called as Turkey Jerky. It was produced with turkey breast meats which marinated with 7 different spices (Salvia rosmarinus (R), Thymus vulgaris (T), Pimenta racemosa (P), Origanum majorona (M), mixed spicy (MX) and control group (C)), vinegar, olive oil, soy sauce and liquid smoke. At the end of the marination, turkey breast meats were dried in the drying oven and kept in room conditions for 30 days after vacuum packaging. Microbiological, chemical, and sensory analyses were performed for treatments on the 0, 15 and 30 days. For turkey meat, the moisture, pH, ash, water activity (aw), fat and protein contents were determined as 72.34± 1.21, 5.83 ± 0.02, 1.18 ± 0.01, 0.972 ± 0.001, 1.05 ± 0.12 and 27.30 ± 0.24 %, respectively. There were significant differences in treatments all chemical properties than control samples. Salvia rosmarinus and Pimenta racemosa samples had the highest protein and ash content; Origanum majorona samples had the highest fat content. After marination, both moisture content and water activity values for all samples had decreased significantly. Otherwise, pH values had increased slightly. TBA value was found in the least control group for the beginning of the storage and the treatments had increasing effect on TBAs values. Origanum majorona samples and Pimenta racemosa samples had lower TBA values than other treatments. However, control and Origanum majorona samples have highest the differences between 0 and 30 days for TBA values. Besides, mix spicy treatment had the lowest differences for 30 days. According to the microbiaological analyses, Origanum majorona samples were the most safety treatment. For all samples, it has been observed that the microbial load increases slightly during the maintenance period. Sensory evaluation also dedicted that Origanum majorona samples had the best sensorial properties and general accaptibility. As a result, while the increases in microbial load was not observed much compared to a product that is vacuum packed and stored in room conditions, the chemical contents of the products were generally preserved. Considering these results, the turkey jerky is an alternative healthy snack.

Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

The objective of the study was to create artificial neural networks (ANN) capable of highly efficient recognition of modified and unmodified puffed pork snacks for the purposes of obtaining an optimal final product. The study involved meat snacks produced from unmodified and papain modified raw pork (Psoas major) by means of microwave-vacuum puffing (MVP) under specified conditions. The snacks were then analyzed using various instruments in order to determine their basic chemical composition, color and texture. As a result of the MVP process, the moisture-to-protein ratio (MPR) was reduced to 0.11. A darker color and reduction in hardness of approx. 25% was observed in the enzymatically modified products. Multi-layer perceptron networks (MLPN) were then developed using color and texture descriptor training sets (machine learning), which is undoubtedly an innovative solution in this area.

The technology of meat snacks using CO2 spice extracts in their formulations

In this research work, the technology for meat snacks with increased antioxidant activity has been developed due to the use of CO2-extracts of dry spices of the same name in their formulations. The authors have determined the physicochemical parameters of CO2-extracts; in particular, the ether and acid numbers, refractive indices, density, solubility. Dry matter content have been determined. Applying computer modeling, formulations of meat snacks (thins) with high antioxidant activity have been developed, which amounted to 425 for CO2-extract of basil; 483 - for CO2-extract of coriander; 435, 420, 430 - for CO2-extracts of marjoram, black allspice, and paprika, respectively. The work also defines the conditions for the sorption on edible salt affected by CO2-extracts for the purpose of using in meat thins technology.

Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky.

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0–800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

Effect of incorporation of various toppings in spent hen meat chips

Spent hens are by-products of the egg industry and it has poor tenderness and less juiciness due to high cross-linking collagen content. Chips are popular snacks throughout the world due to their easy preparation and savoury flavour. Incorporation of spent hen meat in chips can provide a complete nutritious snack. The addition of toppings in spent hen meat snacks would give a unique taste and enhance the acceptance of consumers. The study was undertaken in the Department of Livestock Products Technology to analyse the effect of two different toppings namely, tandoori (T1) and chicken chip topping (T2) in spent hen chips for their physico-chemical, proximate, colour and sensory attributes. A higher pH value was found for control without toppings while water activity value was found significantly (p&lt;0.001) higher for T1. Significant (p&lt;0.001) difference was found for lightness (L*) between control and treatments. Redness (a*) and yellowness (b*) were found highest for T1. The highest sensory score for all sensory parameters was found for T2. Thus, chicken chips with 50 per cent spent hen meat dusted with five per cent chicken chip topping was highly accepted by the consumers due to its uniqueness in taste.