Quality characteristics of spent hen meat cutlets incorporated with meat emulsion as binder

To enhance the binding and quality characteristics of chicken (spent hen) meat cutlets, chicken meat emulsion was incorporated at three different levels viz. 15% (T₁), 30% (T₂) and 45% (T₃) by replacing the lean meat in the formulation of chicken cutlets. The products incorporated with emulsion had significantly (P<0.05) higher cooking yield and moisture percent than control. The dimensional parameters were better maintained in treatment products than control and the values for shrinkage parameters were significantly (P<0.05) lower whereas the values for % gain in height were significantly (P<0.05) higher in treatments as compared to control. Hardness value of the cutlet decreased significantly (P<0.05) upon incorporation of CME whereas the other texture profile parameters were comparable for all the treatments and control products. Increasing trend was observed in the L* values whereas the a* values decreased with increase in the incorporation level of chicken meat emulsion. Higher sensory scores than control were observed for all the treatment products but on the basis of physico-chemical, dimensional, textural, colour and sensory properties meat cutlets incorporated with 30% chicken meat emulsion was found most suitable.