A Comparative Evaluation of Marinades' Effect on the Physical and Sensory Attributes of Spent Hen Meat

The study focused on consumer reluctance to choose spent hen meat, an affordable and underutilized protein source, which is often rejected for its tough texture and reduced acceptability. Therefore, the research aimed to assess the effectiveness of natural marinades in enhancing the physical and sensory qualities of spent hen meat, thereby improving its consumer appeal and market potential. Meat samples were allocated into seven groups: an untreated control and six treatments comprising yogurt, ginger extract, tamarind juice, and honey. Fresh meat exhibited an initial pH of 6.21 and a Water-Holding Capacity (WHC) of 34.84 %, Cooking Loss (CL) of 32.75 %, and Drip Loss (DL) of 1.95 %. During 72 hours of refrigerated storage (4°C), all marinated samples demonstrated superior stabilization of the WHC, CL, and DL compared to the control group (G1), effectively altering the decline in WHC and the corresponding increases in cooking and drip losses observed in untreated meat. The enhanced water retention (WHC) in the treated groups indicated a notable sensory improvement. In sensorial characteristics, overall, the treated groups showed improved sensorial qualities compared to the control group (G1). In sensorial attributes, the honey 50% and honey 40 % groups showed improved appearance, flavour, texture, juiciness, and overall acceptability compared to the control group (G1). In conclusion, natural marinades effectively enhance the appearance, flavor, texture, juiciness, and overall acceptability of spent hen meat.