Spent Hen Research Articles

Quality Characteristics of Functional Spent Hen Meat Nuggets Incorporated with Amla (Emblica officinalis) Fruit Juice Powder

Quality Characteristics of Functional Spent Hen Meat Nuggets Incorporated with Amla (<i>Emblica officinalis</i>) Fruit Juice Powder

Production Cost of Functional Restructured Spent Hen Meat Blocks Developed by Using Different Binders and Extenders

Production Cost of Functional Restructured Spent Hen Meat Blocks Developed by Using Different Binders and Extenders

Storage Quality and Shelf Life of Functional Restructured Spent Hen Meat Blocks in Vacuum Packaging at Refrigerated Storage (4 ± 1 °C)

The present study was conducted to study the storage quality of vacuum-packaged functional restructured spent hen meat blocks at refrigeration temperature. Slices of control and functional restructured spent hen meat block (FRSHMB) were vacuum-packaged and analysed at regular interval of 15 days at refrigerated temperature (4 ± 1 °C). The pH of control as well as FRSHMB decreased significantly from 30th day of storage. The pH of FRSHMB was significantly lower as compared to the control on the 45th and 60th day of storage. The TBA values of FRSHMB were significantly lower as compared to the control on the 30th, 45th and 60th day of storage. There was a significant increase in standard plate count of both control and FRSHMB with increase in the storage period. Psychrophils were observed on 15th day of storage, whereas anaerobes were detected on 30th day of storage and thereafter increased significantly at each successive storage interval in both control and FRSHMB. Sensory quality of control and FRSHMB was affected from 30th day onwards. All the sensory attributes rated between good to very good up to 45 days of storage. Products became unacceptable due to off flavour and higher microbial load than the permissible limit on the 60th day of storage. The study revealed that functional restructured spent hen meat blocks could be stored safely in vacuum packaging for 45 days at refrigeration temperature (4 ± 1 °C).

Characterization of Preserved Meat from Spent Hen and Broiler by Salting and Forced-Air Drying

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.

Storage Stability of Functional Spent Hen Meat Cutlets under Modified Atmospheric Packaging at Refrigeration (4±1°C) Temperature

In the current study, storage stability of spent hen meat cutlets enriched with natural antioxidants viz. C (control), T1 (with 4% carrot powder) and T2 (3% broccoli powder) during refrigerated storage (4±1°C) stored under modified atmosphere packaging (MAP) conditions containing a mixture of 50% carbon dioxide (CO2) and 50% nitrogen (N2) gases. The samples were drawn at a regular interval of 7 days till the occurrence of incipient spoilage and analyzed for various quality attributes, lipid oxidation parameters instrumental colour and texture profile, sensory and microbial quality parameters. The pH recorded significantly (P<0.05) lower value on day 7 for control and day 14 for treatments and, thereafter recorded increasingly value with the elapse of storage time, in all samples. Thiobarbituric acid reacting substances (TBARS) value of treated products (T1 and T2) were noted significantly (P<0.05) lower than control on 7th day of storage. Highest value of β-carotene content was recorded for T1. Standard Plate Count (SPC) increased significantly throughout storage with the elapse of storage days; but the value remained well below the spoilage level. There was a declining trend for instrumental colour values during storage. As the days of storage increased, overall acceptability of all samples showed decreasing (P<0.05) trends, however the sensory panelists rated the treated product good to very good even on last day (35th) day of storage. Thus spent hen meat cutlets could be successfully kept for 35 days in MAP conditions with acceptable sensory attributes and permissible microbiological quality.

Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens.

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

Effect of Carrot Powder on the Quality Attributes of Fibre-Enriched Spent Hen Meat Cutlets

The present study was envisaged to develop fibre-enriched chicken meat cutlets with the incorporation of carrot powder. Chicken meat cutlets incorporating four levels of carrot powder viz. 0% (control), 2.0% (T1), 4.0% (T2) and 6.0% (T3), were prepared by replacing lean meat with carrot powder in the basic formulation of chicken meat cutlets. The developed cutlets were evaluated for various parameters such as proximate, physicochemical, instrumental texture and colour profile, and sensory attributes. The moisture, dietary fibre, cooking yield increased significantly (P<0.05) whereas fat content decreased significantly with the increasing levels of carrot powder. The dimensional parameters were better maintained in the treated groups than control. Hardness value of the cutlet increased significantly (P<0.05) upon the incorporation of carrot powder and the values for T2 and T3 were significantly higher (P<0.05) than T1. Increasing trend was also observed in a* values with increase in the incorporation level of carrot powder which might be due to red colour of carrot powder. The overall acceptability scores of the chicken meat cutlet with 4% carrot powder was significantly (P<0.05) higher than control and other treatment products.

Preparation Cost of Patties from Spent Hen Meat

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.

Preparation and characterization of adhesive from spent hen proteins

Spent hens, a by-product of the poultry industry, are of little economic value while their disposal is an environmental concern. In this study, spent hen proteins were modified by sodium dodecyl sulfate (SDS) or urea to develop adhesive, and the adhesive properties on wood veneers were investigated. Adhesives prepared with 3M urea or 3% SDS show dry strengths of 7.99±0.17MPa and 9.35±0.17MPa, wet strengths of 3.35±0.10MPa and 2.90±0.59MPa, and soaked strengths of 5.21±0.04MPa and 8.89±0.14MPa. The morphologies of the adhesives on the wood veneers after curing were investigated by scanning electron microscope. Effects of modifications on protein structural and thermal properties were studied with Fourier transform infrared spectroscopy and differential scanning calorimetry, respectively. Adhesive mechanisms include protein unfolding to reveal secondary structures that can interact with wood substance, interaction between protein and the modification agents that enhance the strength in the protein bulk, and indispensable mechanical interlocking. The wood adhesives prepared in this study from spent hen proteins can be used in dry and wet applications.

DETECTION OF SALMONELLA IN SPENT HENS AND EGGS ASSOCIATED WITH FOOD-BORNE INFECTIONS

DETECTION OF SALMONELLA IN SPENT HENS AND EGGS ASSOCIATED WITH FOOD-BORNE INFECTIONS

Detection of Salmonella in Spent Hens and Eggs Associated with Foodborne Infections

About 16,000 spent hens from 23 farms in the northern area of Japan were purchased in 1996, 1997, 1998, and 1999 to isolate Salmonella in two poultry processing plants. Salmonella was detected in 12 of 23 farms (52.2%). In particular, the serotypes Enteritidis and Infantis were detected in four and three farms, respectively. The prevalence rates in the hens' ceca, immature eggs, and the yolk of mature eggs in oviducts were 14%, 7.2%, and 6.8%, respectively. A total of 23 serotypes were detected. The major serotypes of the strains were Enteritidis, Corvallis, Typhimurium, and Infantis, but most of the strains were untypable. In the same area during 1992 to 1996, Salmonella was detected in eggs associated with four outbreaks of Salmonella Enteritidis infection and one outbreak of Salmonella Infantis infection. The ratio of contamination was approximately 1%, and the level was estimated to be 93 MPN(most probable number)/100 g in one outbreak. In farms that produced the eggs associated with all of the five outbreaks of Salmonella, the serotype Enteritidis or Infantis was isolated from hens. Farms where Salmonella was not detected were not related to any of the outbreaks.

Preslaughter Mortality in Broiler Chickens, Turkeys, and Spent Hens Under Commercial Slaughtering

The incidence of dead on arrival (DOA) birds was surveyed over 33 broiler, 11 turkey, and 19 spent hen abattoirs representing the majority (around 70%) of the Italian poultry slaughter plants. Data were recorded monthly during a 4-yr period (August 2001 to July 2005), considering a total of 1,266 million chicken broilers, 118 million turkeys, and 54 million spent hens, which represent 67.7, 84.0, and 28.4% of the national production, respectively. The overall average incidence of DOA was found to be 0.35, 0.38, and 1.22% in broilers, turkeys, and spent hens, respectively. The season significantly (P ≤ 0.01) influenced the mortality of all considered poultry categories, with higher incidence being observed during the summer (0.47, 0.52, and 1.62% for broilers, turkeys, and spent layers, respectively). The incidence of DOA broilers was found to be lower in small slaughter plants compared with medium and large slaughter plants (0.28 vs. 0.38 and 0.35%, P ≤ 0.01). The data obtained in this study might be used for establishing limit values of DOA as a welfare indicator during the preslaughter time of birds, including catching, loading, transportation, and lairage.

Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats

A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability and the cooked patties were analyzed for pH, moisture, protein, fat, cooking yield, total plate count (TPC), total psychrophilic count (TPSC), thiobarbituric acid (TBA) value and sensory qualities such as, appearance, flavour, tenderness, juiciness and overall acceptability. The patties prepared from broiler meat showed significantly highest moisture content, emulsion stability and cooking yield and on the other hand, the fat content was significantly highest in duck patties. The TPC, TPSC, TBA values and sensory qualities of all the patties were within the acceptable level up to 14thday of refrigerated storage. There were no major drawbacks of the patties prepared from spent hen and duck in comparison to those of broilers. Therefore, as the values of the major parameters studied are within the range of standard values, the spent hen and duck meat can also be encouraged for preparing nutritionally sound and acceptable patties.

Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage

1. Spent hens were slaughtered, hand deboned and then further processed into a surimilike material, ayami, which was used to manufacture meatloaf and fresh sausage as value-added products. 2. Yields of deboned muscle and of ayami (% of deboned muscle) were 34.4 to 43.7% and 63.6%, respectively. 3. The ayami composition was: moisture 78.3%, ash 0.28%, fat 3.7%, protein 15.3% and carbohydrate 2.4%. Its pH value ranged from 5.65 to 6.10, and the water-holding capacity from 35.6 to 37.8. 4. Three formulations of meatloaf were prepared with 0, 7.5 and 15% chicken fat and with a blend of herbs and spices. The most acceptable of the three was used for the manufacture of meatloaf and fresh sausage. 5. Microbial testing was conducted on freshly prepared formulation of the meatloaf (15% fat) and sausage, and on frozen stored samples (-18°C, 10 d). All had acceptable microbial quality. 6. Sensory analysis showed that the 15% fat formulation of the meatloaf was the most liked and the fresh sausage was consumer acceptable.

Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi

Spent hen (98 weeks) and broiler (12 weeks) breast and thigh muscles were minced (1 mm orifice diameter) and washed with 0.1% NaCl. A portion of both unwashed and washed mince was mixed with cryoprotectants (CP) at the rate of 4% sucrose, 4% sorbitol, and 0.2% Na-tripolyphosphate to produce surimi and kept frozen at −20°C. The mince and surimi were ground with 3% NaCl and a small amount of water to adjust the final moisture content of 80%. The pastes were stuffed into the sausage casing and heated at 90°C for 15 min to produce gel. The effects of washing, heating and CP on colour composition and thermal gelation properties of hen and broiler minces and surimi were compared. Broiler mince was lighter and less red in colour, higher in protein and lower in moisture, lipid and collagen. Gel strength and breaking strength were higher in spent hen surimi compared to broiler surimi under similar gelation conditions. Gel elasticity, springiness and water retention properties were almost identical in two surimi. Gel quality was markedly deteriorated in spent hen surimi but not so in broiler surimi after 8 weeks frozen-storage. Although CP increased the gel strength of fresh surimi (non-frozen, 0 week storage) from both hen and broiler, they were more effective in broiler surimi than hen surimi in protecting the functional quality of gel.

Management of Spent Hens

When hens kept for commercial egg production reach the end of their economically viable life span, they are usually transported to a processing plant for conversion into meat products. In this article, we review methods used in Canada and the United States for the catching and removing of these "spent" hens from the layer house and the subsequent loading of them onto vehicles for transport, unloading, and slaughter at the processing plant. We outline welfare concerns associated with these procedures with emphasis on bone fractures. We discuss the move toward on-farm euthanasia in North America and the humaneness of the various techniques under investigation. We conclude with recommendations aimed at increasing bone strength and improving the equipment and handling methods used in the movement and slaughter of spent hens.

Surveys of Salmonella enteritidis in Unpasteurized Liquid Egg and Spent Hens at Slaughter

In a 1995 national survey of 937 unpasteurized liquid egg samples collected in breaker plants, 179 of 937 samples (19%) were Salmonella enterica serotype Enteritidis (S. Enteritidis) positive. The proportion of unpasteurized liquid egg samples positive for S. Enteritidis was highest in the Northern Region where 106 of 267 samples collected (40%) were S. Enteritidis-positive. These Northern Region results were over three times the S. Enteritidis prevalence detected from the other three regions, whose results ranged between 10% and 12% S. Enteritidis-positive samples. In a 1995 national survey of spent hens at slaughter, 136 of 305 flocks (45%) had at least one S. Enteritidis-positive pooled sample detected. Flock prevalence was highest in the Northern and Central Regions (64% and 40%, respectively); Southeastern and Western Regional flock prevalence levels were much lower (17% and 23%, respectively). A comparison of the 1991 and 1995 unpasteurized liquid egg and spent hen results suggest there has been no decline in S. Enteritidis occurrence in the commercial egg industry between 1991 and 1995. Salmonella Enteritidis phage type 4 was detected in the 1995 surveys of both spent hens and unpasteurized liquid egg but was not found in either survey in 1991. With the exception of one liquid egg sample from the Southeastern Region, S. Enteritidis phage type 4 was found only in the Western Region of the U.S. S. Enteritidis phage type 4 has emerged in the egg industry in the Western U.S. concurrently with an increase in the number of sporadic human phage type 4 isolates in California and Utah.

Feather Removal from Spent Hens up to 24 Hr Post-Mortem

Rendering spent hens is an option for egg producers who find it difficult to sell aging flocks to traditional markets. Renderers, however, may have problems with feathers on hen carcasses which can make the product difficult to handle and adulterate it with indigestible material. Whole-bird hydrolyzation would improve the digestibility of the feather proteins but degrade the quality of the meat proteins. These problems could be eliminated if feathers were removed from the carcasses before rendering. Our experiments indicated that feed withdrawal for up to 3 days before hens are killed has little influence on ease of feather removal and that spent hens dead for up to 24 hr can be picked adequately for rendering. The feathers remaining on picked hen carcasses constituted only 0.1-0.2% of the total picked body mass. This feather-picking efficiency would allow Renderers to accept spent hens virtually without limitation, making it feasible, perhaps, to install simple batch scalding and picking facilities at rendering plants to receive hen carcasses. Picking spent hens that have been dead for at least several hours requires attention to scalding bath temperature, scalding time, and carcass temperature because the primary and secondary feathers of the wings release under different conditions than feathers on other body areas, and carcasses of different temperature require different scalding conditions for an optimum pick.

Occurrence of Salmonella enteritidis in the U.S. Commercial Egg Industry: Report on a National Spent Hen Survey

In order to estimate the prevalence and distribution of Salmonella enteritidis in U.S. commercial egg-production flocks, a survey of spent laying hens was conducted over a 3-month period. Seven of the 10 largest spent-hen processing plants in the United States participated. Ceca were sampled twice weekly from birds presented for slaughter at these plants. Samples were cultured for Salmonella and S. enteritidis, and S. enteritidis isolates were phage-typed. Overall, 23,431 pooled cecal samples were collected from a total of 406 layer houses. Salmonella (any serotype) and S. enteritidis were recovered from 24% and 3% of the pooled samples, respectively. The distribution of S. enteritidis phage types was consistent with data reported by others. Regionally, the estimated prevalence of S. enteritidis-positive houses (i.e., at least one positive sample found in a house) for the Northern, Southeastern, and Central/Western regions was 45%, 3%, and 17%, respectively. Overall, the prevalence of Salmonella-positive houses was 86%.