EFFECT OF SOAKING SPENT HENS MEAT IN VINEGER ON CHEMICAL COMPOSITION AND SENSORY EVALUATION

Abstract

This study was conducted at the Department of Animal Resources , College of Agriculture/ University of Baghdad , to study the effect of soaking the spent hens meat in natural vinegar on its chemical composition and sensory evaluation. The data detained revealed the following: Soaking breast and thighs meat of the spent hens in natural vinegar for 6 and 12 hours result in highly significant (P<0.01) decrease of moisture of both treatments , at the meantime, significant increase in protein, lipid and ash contents of both treatments were noticed. The decreased in moisture and the increase in protein, lipid and ash contents were noticed to have been increased as the time of soaking increased from 6 to 12 hours. Soaking both breast and thigh meats of spent hens in vinegar was shown to enhanced significantly (P<0.01) their tenderness, flavor and acceptability, whereas, juiciness was shown to decreased, due to moisture bees which increased as the soaking time increased from 6 to 12 hours. Due to karamel pigment in the vinegar used the color of the soaking meat was turned into dark brown with acidic flavor.