Quality of smoked spent hen meat treated with ginger extract

Effect of incorporation of ginger extract (GE) in curing solution on the mi crobial and organoleptic quality of smoked spent hen meat was studied. Chic ken halves were cured for 72 hr at 4 +/- 1 degreesC in a standard curing so lution (control) containing salt, nitrite, sugar, phosphate and ascorbate o r in standard curing solution incorporated with 2.5 % v/v GE treatment. Aft er curing, chicken halves were smoked for 5 h in a smoke oven and stored at room temperature (25 +/- 1 degreesC). Incorporation of GE in the standard curing solution significantly (P <0.05) reduced the shear force values and improved the sensory attributes of smoked product. Samples cured in GE have comparatively lower TBA numbers and microbial, counts than control. Contro l samples were spoiled, while treated samples remained acceptable on the 5t h day of storage at room temperature.