QUALITY AND UTILITY OF HOT DEBONED HEN MEAT FOR PRODUCTION OF MEAT BLOCKS

Evaluation of physico chemical characteristics of hand deboned hot and cold spent hen meat did not reveal any significant difference in perc ent meat yield and proximate composition between the two. However, emu lsifying capacity, emulsion stability and total aerobic mesophilic bac terial count was significantly (P<0.05) lower and pH and water holding capacity was higher in hot deboned meat than in cold deboned meat. Re ady-to-eat meat blocks from hot deboned meat were significantly (P<0.0 5) superior to those prepared from cold deboned meat with regard to th eir tenderness and juiciness though them was not much difference, with respect to their appearance and over all-acceptability.