4
Views
24
CrossRef citations to date
0
Altmetric
Articles

Processing and utilization of spent hens

&
Pages 255-268 | Published online: 23 Sep 2019

References

  • AMESBURY, R.A. (1988) The automated deboning of poultry. In: Egg and Poultry Meat Processing (Eds Stadelman, W.J., Olson, V.M., Shemwell, G.A. and Pasch, S.), Ellis Horwood, Chichester, UK pp. 146–160
  • ANDE, C.F., HUFFMAN, D.L. and CORDRARY, J.C. (1984) Edible yield and characteristics of patties manufactured from two types of chicken carcases. Poultry Science 63: 2175–2180
  • ANGEL, S., HWANG, J.W. and KINSMAN, D.M. (1988) Upgrading spent layer meat by mechanical deboning and further processing. Journal of Food Quality 11: 213–223
  • BAKER, R.C. and DARFLER, J.M. (1967) The effect of added skin on the quality of chicken franks. Poultry Science 46: 1231 (Abstract)
  • BAKER, R.C. and DARFLER, J.M. (1968) A comparison of Leghorn fowl and fryers for precooked battered fried chicken. Poultry Science 47: 1550–1599
  • BAKER, R.C. and DARFLER, J.M. (1981) The development of a poultry ham product. Poultry Science 60: 1429–1435
  • BAKER, R.C., DARFLER, J.M. and BOURNE, M.C. (1968) The effect of level of skin on the quality of chicken frankfurters. Poultry Science 47: 1989–1999
  • BAKER, R.C., DARFLER, J.M. and VADEHRA, D.V. (1969) Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. Food Technology 24: 808–811
  • BAKER, R.C., DARFLER, J.M. and VADEHRA, D.V. (1970a) Effect of pH on the quality of chicken frankfurters. Journal of Food Science 35: 693–695
  • BAKER, R.C., DARFLER, J.M. and VADEHRA, D.V. (1970b) Effect of type, age and freezing of poultry meat before processing on the quality of chicken frankfurters. Poultry Science 49: 747–751
  • BAKER, R.C., DARFLER, J.M. and VADEHRA, D.V. (1972a) Acceptability of frankfurters made from chicken, rabbit, beef and pork. Poultry Science 51: 1210–1214
  • BAKER, R.C., DARFLER, J.M. and VADEHRA, D.V. (1972b) Effect of selective additives on the acceptability of chicken frankfurters. Poultry Science 51: 1616–1619
  • BAWA, A.S., ORR, H.L. and USBORNE, W.R. (1981) Enzymatic tenderization of spent White Leghorn hens. Poultry Science 60: 744–749
  • BLACKSHEAR, D., HUDSPETH, J.P. and MAY, K.N. (1966) Organoleptic properties of frankfurters made from giblet meats. Poultry Science 45: 733–736
  • BLANKENSHIP, L.C., HUDSPETH, J.P. and CRAVEN, S.E. (1982) Microbiology of ova harvested from commercially slaughtered mature chickens. Poultry Science 61: 395–398
  • BRECLAW, E.W. and DAWSON, L.E. (1970) Smoke flavoured chicken rolls. Journal of Food Science 35: 379–381
  • BROOM, D.M. (1990) Effects of handling and transportation on laying hens. World's Poultry Science Journal 46: 48–50
  • BROWN, P.B. and BEAN, H.W. (1952) The yield of edible meat from different market classes of chickens. Poultry Science 32: 232–234
  • BUSHWAY, A.A., LECOMTE, N.B., WORK, T.M. and TRUE, R.H. (1988a) Characteristics of frankfurters prepared from mutton and fowl. Journal of Food Science 53: 67–69
  • BUSHWAY, A.A., STICKNEY, M.R., BERGERON, D., TRUE, R.H., WORK, T.M. and CRINER, G.K. (1988b) Formulation and characteristics of a fermented pepperoni using mutton and fowl. Canadian Institute of Food Science and Technology Journal 21: 415–418
  • CANTRELL, D.F. and HALE, K.K. Jr. (1974) Influence of chilling methods and ageing time on yield and tenderness of fowl. Poultry Science 53: 1725–1727
  • CHIANG, W.C., and BREKKE, C.J. (1982) Formulation and storage stability of a fabricated breakfast strip utilising cooked fowl. Poultry Science 61: 1982–1990
  • CUNNINGHAM, F.E. and TIEDE, L.M. (1981) Properties of selected poultry products treated with a tenderizing marinade. Poultry Science 60: 2475–2479
  • DE VITRE, H.A. and CUNNINGHAM, F.E. (1985) Tenderization of spent hen muscle using papain, bromelin or ficin alone and in combination with salts. Poultry Science 64: 1476–1483
  • ENSOR, S.A., ERNST, E.A., SOFOS, J.N. and SCHMIDT, G.R. (1989) Quality characteristics of restructured turkey meat with variable alginate calcium lactate ratios. Journal of Food Science 54: 558–560
  • FREEMAN, B.M. (1984) Transportation of poultry. World's Poultry Science Journal 40: 19–30
  • FRONING, G.W. (1973) Effect of chilling in the presence of polyphosphates on characteristics of mechanically deboned fowl meat. Poultry Science 52: 920–923
  • FRONING, G.W. and JOHNSON, F. (1973) Improving the quality of mechanically deboned fowl meat by centrifugation. Journal of Food Science 38: 279–281
  • FRONING, G.W., CUNNINGHAM, F.E., SUDERMAN, D.R. and SACKETT, B.M. (1981) Characteristics of bone particles and measurement of bone particle size from mechanically deboned poultry. Poultry Science 60: 1443–1447
  • FRY, J.L., WALDROUP, P.W., AHMED, E.M. and LYDICK, H. (1966) Enzymatic tenderization of poultry meat, Food Technology 20: 102–103
  • GOODWIN, T.L. and WALDROUP, P.W. (1970) Tenderizing meat from broiler breeder males by papain injection and aging in slushice. Arkansas Farm Research 19: 7
  • GREGORY, N.G. (1989) Stunning and slaughter. In: Processing of Poultry (Ed. Mead, G.C.), Elsevier Applied Science, London, pp. 31–63
  • GRUNDEN, L.P. and MACNEIL, J.H. (1973) Examination of bone content of mechanically deboned poultry meat by EDTA and atomic absorption spectrophotometric methods. Journal of Food Science 38: 712–713
  • GUPTA, M. (1990) Studies on incorporation of whole egg liquid in mutton and mutton and chicken combination meat sausages. MVSc Thesis, Deemed University IVRI, India, p. 97
  • HALE, K.K. Jr. and MAYFIELD, T.L. (1976) The effects of chilling and non-chilling on further processed fowl. Poultry Science 55: 1798–1801
  • HARRIS, N.D. and LINDSAY, R.C. (1972) Flavour changes in reheated chicken. Journal of Food Science 37: 19–22
  • HASIAK, R.J. and BAKER, R.C. (1969) The development of chicken steak from breast and thigh meat. Poultry Science 47: 1526–1531
  • HEGARTY, G.R. and HERRING, H.K. (1973) The inhibition of warmed-over flavour in cooked meats. Journal of Food Science 38: 398–403
  • HUDSPETH, J.P. and MAY, K.N. (1967) A study of the emulsifying capacity of salt soluble protein of poultry meat. I. Light and dark meat tissues of turkeys, hens and broilers and dark meat tissues of ducks. Food Technology 21: 1141–1142
  • HUDSPETH, J.P. and MAY, K.N. (1969) Emulsifying capacity of salt soluble proteins of poultry meat. II. Heart, gizzard and skin from broilers, turkeys, hens and ducks. Food Technology 23: 373–374
  • HUFFMAN, D.L., PALMER, A.Z., CARPENTER, J.W. and SHIRLEY, R.L. (1961) The effect of ante-mortem injection of papain on tenderness of chicken. Poultry Science 40: 1627–1630
  • HUFFMAN, D.L., STANLEY, M.H. and CORDRAY, J.C. (1984) Frozen storage stability of chicken nuggets as affected by phosphates. Poultry Science 63: (Supplement 1) 19–20 (Abstract)
  • JONES, J.M. (1986) Review: application of science and technology to poultry meat processing. Journal of Food Technology 21: 663–681
  • KHANNA, N. and PANDA, P.C. (1983) Percent yield of cut-up parts of poultry. Avian Research 67: 48–57
  • KLOSE, A.A. (1980) Fluoride content of commercially prepared mechanically deboned poultry meat. Poultry Science 59: 2570–2573
  • KONDAIAH, N. and PANDA, B. (1985) Yield and quality of meat from chicken intestines. Indian Journal of Poultry Science 20: 129–131
  • KONDAIAH, N. and PANDA, B. (1987a) Physicochemical and functional properties of spent hen components. Journal of Food Science and Technology 24: 267–269
  • KONDAIAH, N. and PANDA, B. (1987b) Effect of hot and cold boning of spent hens on carcase components and functional properties of the frozen meat. International Journal of Food Science and Technology 22: 413–416
  • KONDAIAH, N. and PANDA, B. (1988) Effect of live weight, dressed weight and age on the yields of carcase components from spent hens. Indian Journal of Animal Science 58: 246–252
  • KONDAIAH, N. and PANDA, B. (1989) Effect of phosphate and spent hen yolk on the quality of chicken sausages from spent hens. Poultry Science 68: 393–398
  • KONDAIAH, N., PANDA, B. and KOWALE, B.N. (1984) Effect of salt and phosphate on the quality of hot minced frozen spent layer chicken meat. Indian Journal of Poultry Science 19: 290–292
  • KONDAIAH, N., PANDA, B. and ANJANEYULU, A.S.R. (1987a) Meat yields and quality characteristics of meat from spent hens of white Leghorn and Rhode Island red breeds. Journal of Food Science and Technology 24: 78–81
  • KONDAIAH, N., PANDA, B. and ANJANEYULU, A.S.R. (1987b) Evaluation of type and level of fat in chicken sausage from spent hen meat. Indian Journal of Poultry Science 22: 30–34
  • KONDAIAH, N., PANDA, B., ANJANEYULU, A.S.R. and SINGH, R.P. (1988) Utilization of whole meat components from spent hens for chicken sausage production. Indian Journal of Poultry Science 23: 135–141
  • KONDAIAH, N., ANJANEYULU, A.S.R., SINGH, R.P. and PANDA, B. (1990) Incorporation of whole egg liquid and potato in chicken nuggets. Indian Journal of Poultry Science 25: 226–228
  • KONDAIAH, N., ANJANEYULU, A.S.R., LAKSHMANAN, V., SINGH, R.P. and PANDA, B. (1992) Meat and by-product yields from different commercial classes of chickens. Journal of Animal Sciences (in press)
  • KOTULA, K.L. (1988) Electrical stimulation of poultry carcases: tenderness and palatability progression of rigor mortis and cold shortening. Dissertation Abstracts International B 49: 2011–2195
  • LYON, B.G. and KLOSE, A.A. (1981) Effect of heat processing in cans and retort pouches on sensory properties of fowl meat. Journal of Food Science 46: 227–230, 233
  • LYON, B.G., LYON, C.E. and COX, N.A. (1983) Effects of reprocessing precooked fowl meat patties into raw formulation on quality of finished product. Poultry Science 62: 631–634
  • LYON, C.E. and HAMM, D. (1984) Comparison of hot cooked and chilled cooked spent fowl on yields and tenderness of breast muscle. Poultry Science 63 (Supplement 1): 23 (Abstract)
  • MATHUSA, M.S. and JANKY, D.M. (1984) Effects of salt brine chilling and hot boning on tenderness of canned fowl light meat. Poultry Science 63: 1930–1934
  • MAURER, A.J. (1973) Emulsifying characteristics of mechanically and hand deboned poultry meat mixtures. Poultry Science 52: 2061
  • MAURER, A.J., and BAKER, R.C. (1966) The relationship between collagen content and emulsifying capacity of poultry meat. Poultry Science 45: 1317–1321
  • MAURER, A.J., BAKER, R.C. and VADEHRA, D.V. (1969) The influence of type of poultry and carcase part on the extractability and emulsifying capacity of salt soluble proteins. Poultry Science 48: 994–997
  • McCREADY, S.T. and CUNNINGHAM, F.E. (1971) Salt soluble proteins of poultry meat. I. Composition and emulsifying capacity. Poultry Science 50: 243–248
  • MIR SALAHUDDIN, KONDAIAH, N., ANJANEYULU, A.S.R. and BISHT, G.S. (1988) Quality of kebabs from mutton and chicken. Indian Journal of Meat Science and Technology 1: 99–104
  • NAKAMURA, R., SEKOGUCHI, S. and SATO, Y. (1975) The contribution of intramuscular collagen to the tenderness of meat from chickens with different ages. Poultry Science 54: 1604–1612
  • NOBLE, J. (1973) Machine deboning turns poultry by-product into sausage ingredients. Food Product Development 7: 102
  • PALLADINO, D.K. and BALL, H.R. (1979) Effects of selected inorganic salts on certain tenderness characteristics of spent hen muscle. Journal of Food Science 44: 322–326
  • PANDA, B. (1968) Processing, preservation and marketing of poultry products. Indian Farming 18: 65–71
  • PETERS, G.H. (1958) Slaughter experiments with poultry of different weights with special reference to various breeds of domestic fowl and types of poultry. Animal Breeding Abstracts 27: 1557
  • RANDALL, C.J. (1977) Use of mechanically deboned and manually deboned poultry meat in meat emulsions: a review. Canadian Institute of Food Science and Technology Journal 10: 147–152
  • RAYMOND, F.M., MILLER, B.F. and SCHMIDT, G.R. (1983) Studies on pasteurized and commercially sterilised poultry meat bologna. Effects of chopping condition and type of meat. Journal of Food Science 48: 317–321, 325
  • ROLAND, L.M., SEIDEMAN, S.C., DONNELLY, L.S. and QUENZER, N.M. (1981) Physical and sensory properties of chicken patties made with varying proportions of white and dark spent fowl muscle. Journal of Food Science 46: 834–837
  • ROUSSELLE, J.R., SEACAT, K., KIEME, A.I. and STADELMAN, W.J. (1984) Utilizing flakecut spent fowl meat in chicken patties. Poultry Science 63: 932–937
  • SCHUTT-ABRAHAM, I., WORMUTH, H.J. and FESSEL, J. (1983) Electrical stunning of poultry in view of animal welfare and meat production. In: Stunning of Animals for Slaughter (Ed. Eikelenboom, G.), Martinus Nijhoff, Boston, pp. 187–196
  • SEIDEMAN, S.C., DURLAND, P.R., QUENZER, N.M. and MICHELS, J.D. (1982a) Precooking and flake size effects on spent fowl restructured steaks. Journal of Food Production 45: 38–40
  • SEIDEMAN, S.C., DURLAND, P.R., QUENZER, N.M. and CARLSON, C.W. (1982b) The effect of varying levels of raw and precooked spent fowl muscle in the manufacture of restructured steaks. Poultry Science 61: 885–890
  • SEIDEMAN, S.C., DURLAND, P.R., QUENZER, N.M. and CARLSON, C.W. (1982c) Utilization of spent fowl muscle in the manufacture of restructured steaks. Poultry Science 61: 1087–1093
  • STADELMAN, W.J., OLSON, V.M., SHEMWELL, G.A. and PASCH, S. (1988) Egg and Poultry Meat Processing, Ellis Horwood, Chichester, UK, pp. 123–160
  • SUNG, S.K. and LEE, S.H. (1989) Studies on utilization and functional characteristics of preblended and mechanically deboned meat of spent layers. II. Functional characteristics of preblends from mechanically deboned meat and textural properties of its emulsion. Korean Journal of Animal Science 31: 42–46
  • TROJAN, M., KIJOWSKI, J., NIEWIAROWICZ, A. and PIKUL, J. (1977) Dissection and chemical compositions and technological characteristics of meat of hens. Gospodarka Miesna 29: 20–22 (Poultry Abstracts 5: 12)
  • UIJTTENBOOGAART, Th. G. (1981) Weight composition of chicken broiler and spent hen carcases. In: Proceedings of the Fifth European Symposium on Quality of Poultry Meat, Apeldoorn, Netherlands, Spelderholt Institute for Poultry Research, Beekbergen, Netherlands, pp. 44–53
  • VEERKAMP, C.H. and ELSINGA, W. (1981) Preparation of useful byproducts from cooked fowl frames. In: Proceedings of the Fifth European Symposium on Quality of Poultry Meat, Apeldoorn, Netherlands, Spelderholt Institute for Poultry Research, Beekbergen, Netherlands, pp. 80–87
  • WABECK, C.J. (1972) Feed and water withdrawal time relationship to processing yield and potential fecal contamination of broilers. Poultry Science 51: 1119–1121
  • WANGEN, R.M. and SKALA, J.H. (1968) Tenderness and maturity in relation to certain muscle components of White Leghorn fowl. Journal of Food Science 33: 613–616
  • WATHES, C.M. and CLARK, J.A. (1981) Sensible heat transfer from the fowl: thermal resistance to the pelt. British Poultry Science 22: 175–183
  • YOUNG, L.L. and LYON, B.G. (1973) The use of heat treated meat in chicken frankfurters. Poultry Science 52: 1868–1875
  • ZENOBLE, O.C., BOWERS, J.A. and CUNNINGHAM, F.E. (1977) Eating quality and composition of spent hens processed with and without immersion chilling. Poultry Science 56: 93–97

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.