• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.55-61
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• 2016

With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher $L^*$ value than broiler chicken meat did (P<0.05). However, $a^*$ and $b^*$ values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.

• Animal Bioscience
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• v.34 no.11
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• pp.1859-1869
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• 2021

Objective: The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods: Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results: The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion: The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.

• Korean Journal of Poultry Science
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• v.43 no.3
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• pp.191-195
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• 2016

This study aimed to investigate the physicochemical properties of chicken breast ham manufactured with broiler (BR), spent broiler breeder hen (SBBH), and spent laying hen (SLH). The water holding capacity and final yield of chicken breast ham manufactured with SLH was significantly lower than chicken breast ham manufactured with BR and SBBH (P<0.05). The lightness and redness of chicken breast ham manufactured with SBBH were significantly higher than those of chicken breast ham manufactured with SLH (P<0.05). The yellowness of chicken breast ham manufactured with BR and SLH was significantly higher than that of chicken breast ham manufactured with SBBH (P<0.05). The shear force of chicken breast ham manufactured with SLH was the highest. The tenderness and overall acceptability of chicken breast ham manufactured with BR and SBBH were significantly higher than those of chicken breast ham manufactured with SLH. Therefore, SBBH and SLH can lead to various textures of chicken breast hams.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.271-277
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• 2014

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE $a^*$ and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE $L^*$ and $b^*$ values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.428-435
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• 2011

This study was conducted to investigate the effect of immersion treatment using lactic acid (LA) and sodium benzoate (SB) on the physicochemical quality and freshness of spent hen breast meats. A total of 135 spent hen breast meats were subjected to 9 different treatments using various concentrations of LA and/or SB in sterile DW. The 9 treatment groups were as follows: Control, sterile DW without LA or SB; T1, 1% LA; T2, 2% LA; T3, 4% LA; T4, 1% LA and 0.1% SB; T5, 2% LA and 0.1% SB; T6 2% LA and 0.2% SB; T7, 2% LA and 0.4% SB; T8, 4% LA and 0.2% SB, respectively. All groups were kept at 4oC for 15 d. The microbial counts in the control group gradually increased during storage, but those for the treated groups were significantly lower than the control or were not detected. The pH values of the control were significantly higher than those of the treated groups (p<0.05). In the color measurements, the lightness ($L^*$) and yellowness ($b^*$) values increased during storage and the redness ($a^*$) values decreased (p<0.05). The K-value and volatile basic nitrogen of the treated groups were significantly lower than those of the control group (p<0.05). Overall, the combined results of this study indicate that LA and SB could be used as favorable preservatives for spent hen breast meats to extend their shelf-life during refrigerated storage.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.753-759
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• 2016

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with $85^{\circ}C$ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of $300^{\circ}C$, a steam temp. of $350^{\circ}C$ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.200-209
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• 2017

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.396-403
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• 2012

This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen's meat. After a room temperature storage condition, two different storage temperature were followed: refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10 d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the $1^{st}$ analysis, frozen - breast, 12 h at the $2^{nd}$ analysis; leg, 24 h at the $1^{st}$ analysis; wing, 12 h at the $1^{st}$ analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the $1^{st}$ analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.