Quality of chicken meat balls incorporated with chicken byproducts and cooked meat
K. MUSHIN*, N. KONDAIAH AND A.S.R. ANJANEYULU
Division of Livestock Products Technology Indian Veterinary Research Institute, Izatnagar
*Institute of Food Technology, Jhansi
Utilization of chicken byproducts and cooked meat in processed meat products is essential to produce the products economically and to fetch higher returns to the processor. Cooked chicken meat is a valuable byproduct from deboned frames. Hence, the need to standardize optimum level of cooked meat in the formulations for making chicken meatballs. Meat, fat and byproducts were used from broiler spent hens for processing chicken balls. Cooked meat was obtained from deboned spent hen frames by pressure cooking for 30 min. Meat balls were prepared using four different levels of added cooked meat at 0, 15, 20 and 25% of the formulation. Skin, gizzard and heart (SGH) and cooked meat were minced separately. Meat, SGH, cooked meat, chicken oil, condiments, spice mix and extenders were blended till the formation of a homogenous batter in Hobart Mixer. The meat batter was formed with hand into round meatballs weighing about 25g. They were cooked in hot water (90 0C) for 15 min. Increased level of cooked meat incorporation in product formulations, significantly enhanced the pH, fat content and TBARS value but decreased the yield, moisture and protein content; flavour, juiciness and overall acceptability of meat ball. However palatability of meat balls were rated good up to 20% of cooked meat incorporation. Quality chicken meat balls could be produced economically by incorporating cooked meat up to 20% in the production.