Consumer's acceptability of chicken meat and its products has increased owing to its lower production cost and high nutritional value. The rapid expansion of poultry farming resulted in the availability of vast stock of spent and culled hens producing tough and less juicy meat. Development of processed meat products from spent hen meat could ensure profitable disposal of spent and culled poultry stock (Kumar et al., 2012). Meat is inherently lower in antioxidants which make it more prone to oxidative rancidity, thereby damaging the quality and nutritive value of meat. A trend toward the utilization of natural ingredients in the processing and preservation of poultry meat (green consumerism) aims at reducing excessive use of chemical preservatives which are harmful to human health (Kumar et al., 2020). To boost the commercialization of meat, shelf life, and quality can be enhanced by incorporating natural ingredients during the development of meat products.
The present study was undertaken to characterize Enterococcus species isolated from poultry meat by cultural isolation, PCR detection and antibiogram. Antibiotic profiling of detected Enterococcus spp. isolates were done by disc diffusion method. Total 150 chicken meat samples were examined for the presence of Enterococcus spp. The overall prevalence of Enterococcus spp. by cultural isolation was 56%. The prevalence of Enterococcus spp. by targeting tuf gene and ddlE.faecalis gene in PCR was 95.23 and 77.38%, respectively. In the antibiotic sensitivity test, Enterococcus isolates showed high resistance toward Erythromycin and Tetracycline. However, low resistance was seen towards Chloramphenicol, whereas all the isolates were susceptible to Gentamicin.This study found a high prevalence of multi drug resistance among enterococci isolated from poultry meat, suggesting that these resistant bacteria and genes may be transported from food to humans and pose a significant risk to human health in the coming years.
The present study was envisaged to develop high fibre spent hen meat cutlets by utilizing stems and leaves powder of cauliflower (CLSP) at four different levels viz. Control-0%, T1-2%, T2-4% and T3-6%, by replacing lean meat in the basic formulation. The developed meat cutlets were analyzed for various physicochemical, proximate, instrumental colour, texture and sensory attributes. Moisture, cooking yield, ash and fibre content recorded a significant (p<0.05) increase whereas pH and fat content followed a significant (p<0.05) decreasing trend in CLSP incorporated spent hen meat cutlets. Dimensional parameters such as height expansion and length/breadth shrinkage improved significantly (p<0.05) in all the treatments containing CSLP compared to control. Color values viz. L* and b* values recorded a significant (p<0.05) increase whereas a* values followed the decreasing trend with increasing levels of CLSP in meat cutlets. CLSP incorporation resulted in significant (p<0.05) improvement in the textural profile of meat cutlets. The overall acceptability scores of spent hen meat cutlets decreased significantly (p<0.05) with the addition of CSLP at a 6% level as compared to the other two treatments and control, due to the masking of meat flavor by vegetable source. Thus, fibre fortified spent hen meat cutlets having good acceptability and high nutritive value could be prepared by utilizing cauliflower waste (stems and leaves powder) at a 4% level of lean meat replacement, as it is a good source of dietary fibre and beta-carotene.
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