Acceptability of spent hen meat cuts treated with enzyme based flavoured tenderizing marinade

Spent hen leg and breast meat cuts were treated with an enzyme bsed flavoured tenderizing marinade containing 0.025 per cent papain at 3 and 5 per cent levels (based upon the weight of meat). The treated cuts were allowed to equilibrate at 4±1°C for 12 hours and evaluated for pH, emulsion stability and quality characteristics after cooking. Application of papain based marinade used at 3 per cent level significantly (P≤0.05) lowered the pH, improved the emulsion stability and acceptability scores including tenderness of leg and breast cuts.