Year: 2017 | Month: June | Volume 7 | Issue 3
Augmentation of Meat Quality Attributes of Spent Hen Breast Muscle (Pectoralis Major) by Marination with Lemon Juice vis-a-vis Ginger Extract
Abstract:
A study was conducted with the aim of augmentation of post harvest quality attributes of spent hen breast meat with lemon juice (LM) vis-a-vis ginger extract (GM) marination. Moisture content and water holding capacity (WHC) significantly (P<0.05) increased whereas, protein, fat, ash, cholesterol, muscle fibre diameter, firmness and toughness values significantly (P<0.05) decreased. Percent marinade absorption and pH values were significantly (P<0.05) higher in GM and significantly (P<0.05) lower in LM compared to Con. LM showed significant (P<0.05) reduction in Na and increase in S, Si and Cl whereas GM showed increase in S, Ca, K, Zn, Cu and Fe along with reduction in Na and Cl content when compared to Con. Marination improved firmness and toughness and was corroborated by endomysium degradation seen in Scanning Electron Microscopy (SEM) studies. Hence, in light of improving the quality attributes of spent hen breast meat; LM and GM could be effectively used.
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