Utilization of Spent Hen Meat for Soup: A Review

Sarkar, Bijoy; Upadhyay, Shashi; Gogoi, P. K.; Datta, Anindita; Rahman, ZU; Chowdhury, S.

doi:10.20546/ijcmas.2019.802.316

Cited by 2 publications

(3 citation statements)

References 25 publications

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“…Homemade soup is a time-consuming process, thus spent hens have also been processed into instant soup. The addition of 25% of spent hen meat shred in an instant soup mix provided extra nutrition without impairing the sensory qualities; the soup could be aerobically stored at ambient temperature for a period of up to 90 days (Sarkar et al 2019a , b ). Certain treatments such as shredding, pressure cooking, flavoring, and adding thickening agents can further improve the product quality (Sarkar et al 2019a , b ).…”

Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

“…The addition of 25% of spent hen meat shred in an instant soup mix provided extra nutrition without impairing the sensory qualities; the soup could be aerobically stored at ambient temperature for a period of up to 90 days (Sarkar et al 2019a , b ). Certain treatments such as shredding, pressure cooking, flavoring, and adding thickening agents can further improve the product quality (Sarkar et al 2019a , b ). Indeed, chicken soup has long been considered as a healthy food which has medicinal effects, being traditionally used to treat colds and upper respiratory infections (Caroline and Schwartz 1975 ; Lipman 2003 ; Rennard et al 2000 ; Saketkhoo et al 1978 ).…”

Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

“…Consumers’ acceptance of spent hens as foods varies among countries. In some parts of the world like China, spent hens are a regular component of table foods; they can be processed into various products such as chicken soup, snack, and processed meat product in Korea, India, and Thailand, as well as in Brazil (de Souza et al 2011 ; Jin et al 2011 ; Kumar et al 2015 ; Sabikun et al 2021 ; Sarkar et al 2019a , b ; Sorapukdee et al 2016 ). In the western world, however, spent hen is generally not processed or accepted for food use, due to a low meat yield and the unacceptable toughness since its meat has a high content of collagen; the presence of brittle, and tiny bone fragments further adds cost and technical difficulty to industrial meat production.…”

Section: Introductionmentioning

confidence: 99%

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Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Fan

2022

Bioresour. Bioprocess.

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Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens are produced globally each year. Differences in people’s attitudes towards spent hen as foods lead to their different fates among countries. While spent hens are consumed as raw or processed meat products in Asian countries such as China, India, Korea, and Thailand, they are treated as a byproduct or waste, not a food product, in the western society; they are instead disposed by burial, incineration, composting (as fertilizers), or rendering into animal feed and pet food, which either create little market value or cause animal welfare and environmental concerns. Despite being a waste, spent hen is a rich source of animal proteins and lipids, which are suitable starting materials for developing valorized products. This review discussed the conventional uses of spent hens, including food, animal feed, pet food, and compost, and the emerging uses, including biomaterials and functional food ingredients. These recent advances enable more sustainable utilization of spent hen, contributing to alternative solutions to its disposal while yielding residual value to the egg industry. Future research will continue to focus on the conversion of spent hen biomass into value-added products. Graphical abstract

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Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

Section: Conventional Uses Of Spent Hensmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Fan

2022

Bioresour. Bioprocess.

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Determination of Shelf Life of Instant Melon (Citrulluscolocynthis) Soup Powder for Working-Class Mothers in Lagos, Nigeria

Ogbonna,

Onyeka,

Attah

2023

IJHHR

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The study developed and determined instant melon (Citrulluscolocynthis) soup powder’s shelf life for working-class mothers in Lagos, Nigeria. The study adopted research and development design. The population for the study was 2,077. The sample size for the study was 341. This consisted of three groups made up of 25 lecturers, 192 mothers working in banks and 124 mothers working. Seven sets of instruments were used for data collection. Data was analyzed using mean and standard deviation for the research questions. Findings of the study indicated that the shelf life determinants included free fatty acid (FFA), moisture content and total viable count measured over a period of 22 weeks. From the analysis, FFA content slightly appreciated over the weeks; from 0.60 at the start to 0.7 5 at 4weeks; 0.86 at 8weeks; 0.95 at 12 weeks; 1.70 at 16 weeks and 4.06 at 22 weeks. The analysis showed that the moisture content of the developed melon soup powder slightly decreased over the weeks; from 9.41 at the start to 9.30 at 4 weeks; 9.00 at 8 weeks; 8.82 at 12 weeks; 8.60 at 16 weeks and 8.30 at 22 weeks. The total viable count (TVC) of the developed melon soup powder increased over the weeks. At the start of the experiment, the TVC of the developed melon soup powder was 8; TVC increased to 10 at 4 weeks; 14 at 8 weeks; 15 at 12 weeks; 18 at 16 weeks and 29 at 22 weeks.

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Utilization of Spent Hen Meat for Soup: A Review

Cited by 2 publications

References 25 publications

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review

Determination of Shelf Life of Instant Melon (Citrulluscolocynthis) Soup Powder for Working-Class Mothers in Lagos, Nigeria

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