Abstract
Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1–2 h of slaughter (condition 1), made into small cuts and cooked after 4–5 h of slaughter (condition 2), made into small cuts immediately after slaughter, stored at 4 ± 1 °C for 12 h and then cooked (condition 3), stored at 4 ± 1 °C for 12 h, made into small cuts and cooked (condition 4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions 4 and 1 as compared to conditions 2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1–2 h of slaughter or after 10–12 h of storage of intact carcass at 4 ± 1 °C. Cuts should be made just before cooking but cooking after 4–5 h of slaughter should be avoided.
References
AOAC (2002) Official methods of analysis - Revision 1, 17th edn. Association of Official Analytical Chemists, Arlington
Biswas S, Radhakrishnan KT, Arumugam MP, Rammurrthi R (1989) Studies on the relationship between tenderness measures on myofibrillar and connective tissue components of heated and unheated mutton. Cheiron 18:154–157
Claus JR, Sorheim O (2006) Preserving pre-rigor meat functionality for beef patty production. Meat Science 73:287–294
Devine CE, Payne SR, Wells RW (2002) Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18 °C. Meat Science 60:141–146
Dunn AA, Tolland ELC, Kilpatrick DJ, Gault NFS (2000) Relationship between early post-mortem muscle pH and shorting-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 °C and 12 °C. Brit Poult Sci 41:53–60
Greer GC, Jones SDM (1997) Quality and bacteriological consequences of beef carcass spray-chilling: effect of spray duration and boxed beef storage temperature. Meat Science 45:61–73
Hannula T, Puolanne E (2004) The effect of the cooling rate on beef tenderness the significance of pH at 7 °C. Meat Science 67:403–408
Huff-Lonergan E, Lonergan SM (2005) Mechanism of water holding capacity in meat; the role of postmortem biochemical and structural changes. Meat Science 71:194–204
Kang CK, Rice EE (1970) Degradation of various meat fractions by tenderizing enzymes. J Food Sci 35:563–565
Keeton JT (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48(878–881):885
Kondaiah N, Panda B (1987) Effect of different handling conditions on the physico-chemical characteristics of spent Hen meat. In: Khot A et al (eds) Advances in meat research. Red and Blue Cross, Bombay
Kovacs MV (1996) Effect of pre rigor stretch and various constant temperatures on the raye of post-mortem ph fall, rigor mortis and some quality traits of excised porcine biceps femoris strips. Meat Science 42:49–66
Loucks LJ, Ray EE, Berry BW, Leighton EA, Gray DG (1984) Effect of mechanical tenderization and cooking treatment upon product attributes of pre-and post-rigor beef roasts. J Anil Sci 58:626–630
Mendiratta SK, Kondaiah N, Anjaneyulu ASR, Sharma BD (2008) Comparisons of handling practices of culled sheep meat for production of mutton curry. Asian-Australian J Ani Sci 21:738–744
Naveena BM, Mendiratta SK (2001) Tenderization of spent hen meat using ginger extract. Brit Poult Sci 42:344–349
Rosenvold K, Andersen HJ (2003) Factors of significance for pork quality-a review. Meat Science 69:219–237
Savell JW, Mueller SL, Baird BE (2005) The chilling of carcasses—A review. Meat Science 70:449–459
Scheffler TL, Garrard DE (2007) Mechanism controlling pork quality development: the biochemistry controlling post mortem energy metabolism. Meat Science 77:7–16
Sharma N, Keshri RC, Padda GS, Sharma BD (1988) Influence of hot boning on meat yield and physical characteristics of goat carcass. Indian J Ani Sci 58:1122–1124
Smith GC, Carpenter GL (1973) Post mortem shrinkage of lamb carcasses. J Ani Sci 36:862–867
Snedecor GW, Cochran WG (1989) Statistical methods, 8th edn. Oxford and IBH Publising Co., Culcutta
Wardlaw FB, Maccaskill LH, Acton JC (1973) Effect of post mortem muscle changes in poultry meat loaf properties. J Food Sci 38:421–424
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mendiratta, S.K., Sharma, B.D., Majhi, M. et al. Effect of post-mortem handling conditions on the quality of spent hen meat curry. J Food Sci Technol 49, 246–251 (2012). https://doi.org/10.1007/s13197-011-0409-x
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0409-x