Vol. 9, Issue 6, Part C (2024)

Author(s): G Karthikeyan, Dr. K Rajendrakumar, Dr. ST Selvan and Dr. D Jayanthi

Abstract: The utilization of spent broiler breeder hen meat in value-added products is gaining interest due to its cost-effectiveness and potential for waste reduction in the poultry industry. This study was conducted to evaluate the effect of butter on enhancing the spreadability and sensory attributes of meat spread during a refrigerated storage period of 28 days. The meat spread was prepared in three treatment groups with varying levels of butter: T₁ (0 per cent butter), T₂ (3 per cent butter) and T₃ (5 per cent butter). The spreadability and sensory attributes of each formulation were analyzed over the 28-day storage period. The spreadability of the meat spread with 5 per cent butter significantly increased (p < 0.01), followed by 3 per cent butter, compared to the control group throughout the storage period. During the refrigerated storage condition, sensory attributes of meat spread with 5 per cent butter increased significantly (p < 0.01) when compared to the control group. Both spreadability and sensory attributes decreased as the storage duration progressed. The inclusion of butter improves the spreadability and sensory quality of meat spread prepared from broiler breeder spent hens.