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Shelf life of spent hen meat papad stored at ambient temperature

India is the most popular country for the production of poultry eggs which lead to the problem with the disposal off spent hens. Utilization of such spent hen meat is a big challenge to modify into potential palatable value-added products. The present study was carried out to study the shelf life of spent hen meat papad stored at ambient temperature. The spent hen meat papad were prepared and packed by aerobic packaging and modified atmosphere (80 per cent nitrogen and 20 per cent carbon dioxide) packaging (MAP) methods in sterile Pet/Poly pouches and packed samples were stored at ambient temperature | Int.J.Curr.Microbiol.App.Sci 2020 9 10 798-806 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 10 2020 Journal homepage http www.ijcmas.com Original Research Article https doi.org 10.20546 ijcmas.2020.910.096 Shelf Life of Spent Hen Meat Papad Stored at Ambient Temperature M. Muthulakshmi1 and M. Muthukumar2 Department of Livestock Products Technology Meat Science Veterinary College and Research Institute Namakkal Tamil Nadu Veterinary and Animal Sciences University Tamil Nadu India Corresponding author ABSTRACT India is the most popular country for the production of poultry eggs which lead to the problem with the disposal off spent hens. Utilization of such spent hen meat is a big Keywords challenge to modify into potential palatable value-added products. The present study was carried out to study the shelf life of spent hen meat papad stored at ambient temperature. Shelf life Spent The spent hen meat papad were prepared and packed by aerobic packaging and modified hen Meat papad atmosphere 80 per cent nitrogen and 20 per cent carbon dioxide packaging MAP Storage methods in sterile Pet Poly pouches and packed samples were stored at ambient Article Info temperature. The samples were analysed on 0 day 30 th day and 60th day. Significant P lt 0.05 difference in pH Thiobarbituric acid water activity and FFA was observed during Accepted storage period. During the storage period microbial count gradually increased but within 07 September 2020 acceptable level. In sensory scores the colour flavour texture crispiness and over all Available Online acceptability were significantly higher in MAP sample. Sensory scores gradually 10 October 2020 decreased during storage periods. Based on the findings it is concluded that the spent hen meat papad could be stored up to 60 days at ambient temperature by aerobic and modified atmosphere packaging without any noticeable deterioration in the quality and acceptability of the product.