The Development of Sausage Including Meat from Spent Laying Hen Surimi

Jin, Sang-Keun; Kim, I.S.; Jung, Hyun Jung; Kim, D.H.; Choi, Yeung Joon; Hur, Sun

doi:10.3382/ps.2006-00451

Cited by 41 publications

(43 citation statements)

References 16 publications

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“…HU and CP values of mortadella using the meat of spent laying hens were similar to those reported by Jin et al (2007) for mortadella made with 0, 20, 40, or 60% of spent laying hen surimi, but they obtained lower EE values as compared to the present study.…”

Section: Characterization Of Mortadellas Including Spent Laying Hen Msupporting

confidence: 89%

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Souza

Araújo

Santos

et al. 2011

Rev. Bras. Cienc. Avic.

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The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line ® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line ® W36 and semi-heavy Hy-line ® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color, microbiological parameters, fatty acid profile and sensory acceptance. The meat of light and semi-heavy spent hens presented good yield and composition, allowing it to be used as raw material for the manufacture of processed products. Mortadellas were safe from microbiological point of view, and those made with semi-heavy hens fillets were redder and better accepted by consumers. Values for all sensory attributes were evaluated over score 5 (neither liked nor disliked). Both products presented high polyunsaturated fatty acid contents and good polyunsaturated to saturated fatty acid ratio. The excellent potential for the use of meat from spent layer hens of both varieties in the manufacturing of healthier mortadella-type sausage was demonstrated. INTRODUCTIONAccording to statistics from the Brazilian Poultry Association (UBA, 2009), 60 million laying hens were housed in Brazil (white and brown eggs) in 2008. Considering that the number of birds housed corresponds to the amount of pullets introduced to replace old spent hens, then a similar number must have been culled in the same period. If the volume of biological matter, labor, and associated transportation costs are taken into account, the disposal of layer hens is one of the main economical and environmental problems of the poultry industry (Lyons, 2001). In addition, with the increase of broiler production, the sale of spent breeding hens at reasonable prices has become more difficult, affecting producers' profits (Kondaiah, 1993).Spent hens are usually slaughtered and used in feed production and concentrated stock preparations, or sold domestic consumption in soups and stews (Ajuyah et al., 1992; Voller-Reasonover et al., 1997). However, a better use of hens at the end of laying cycle, for example, in the manufacturing of food products with higher added value, could provide economic benefits for the Brazilian poultry industry.Brazil is a developing country and a significant part of its population has limited access to fresh beef, and is only able to buy processed meat. Therefore, the consumption of sausages is high. Mortadella is one of the most consumed sausages in Brazil, and its consumption has increased approximately 10% per year (Barbosa et al., 2006). Thus, it might be interesting to use meat of...

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Section: Characterization Of Mortadellas Including Spent Laying Hen Msupporting

confidence: 89%

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Souza

Araújo

Santos

et al. 2011

Rev. Bras. Cienc. Avic.

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“…Jin et al(2007)은 성계육을 수리미 형태로 변형시켜 소시지 에 첨가하였고, Lee et al(2010)은 성계 염지육의 자연 동결 건조를 통해 건조 성계육 제품을 개발하였으며, Kim (2014) 은 산란 성계육을 사용한 유화형 소시지를 제조하였다. Sorapukdee et al(2016)은 산란 성계육을 이용한 육포 제조 시 보습제와 로스팅의 효과에 대한 연구를 진행하기도 하였다.…”

Section: 서 론unclassified

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

Baek¹,

Lee²,

Utama³

et al. 2017

Korean Journal of Poultry Science

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This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.(Key words: spent layer, water holding capacity, texture, fatty acid profile, meat batter) † To whom correspondence should be addressed : skilee@kangwon.ac.kr

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Section: Introductionmentioning

confidence: 99%

“…Moreover, this has caused environmental pollution and high disposal cost for carcass burning or burying (Jin et al, 2007). The possibility of the utilization of spent laying hens was reported by Jin et al (2007) for producing sausage. Chuncheon Dakgalbi made by Korean native chicken showed good flavor and taste but low texture by sensory evaluation while Chuncheon Dakgalbi made from spent laying hens was evaluated to be low in sensory scores (Lee et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

Muhlisin¹,

Kang²,

Choi³

et al. 2012

Korean Journal for Food Science of Animal Resources

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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 o C for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at 121 o 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.

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The Development of Sausage Including Meat from Spent Laying Hen Surimi

Cited by 41 publications

References 16 publications

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

New Approach to Chuncheon Dakgalbi Processing by Various Chicken Materials, Seasoning and Cooking Methods

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