Tenderisation of spent hen meat using ginger extract

Area of Science:

• Food Science
• Meat Science
• Biochemistry

Background:

• Spent hen meat is often tough and less desirable due to its age and physiological state.
• Improving the tenderness of spent hen meat is crucial for enhancing its culinary value and reducing food waste.

Purpose of the Study:

• To investigate the efficacy of ginger extract (GE) in improving the tenderness of spent hen meat.
• To determine the optimal concentration and application stage of GE for meat tenderization.

Main Methods:

• Spent hen meat chunks were marinated with varying concentrations (0-5%) of ginger extract at pre- or post-chilled stages.
• Meat quality parameters including pH, moisture, cooking yield, collagen solubility, and shear force were evaluated after 24 hours.
• Electrophoretic analysis was performed to assess protein changes.

Main Results:

• Ginger extract treatment increased pH, moisture, cooking yield, pigment content, water holding capacity, collagen solubility, protein extractability, and muscle fiber diameter.
• Shear force values significantly decreased, indicating enhanced tenderness.
• Electrophoresis revealed extensive proteolysis and a reduction in protein bands in GE-treated samples.
• Optimal tenderization was observed with a 3% GE concentration, particularly when applied at the post-chilled stage.

Conclusions:

• Ginger extract effectively tenderizes spent hen meat through biochemical modifications of muscle proteins and improved water-binding properties.
• A 3% concentration of ginger extract applied to post-chilled spent hen meat provides the most significant improvement in tenderness.