Standardization of spent chicken meat in restructured chicken breast fillets: A comparative analysis of quality parameters

Abstract

This study investigates the use of spent chicken meat (SCM) in restructured chicken breast fillets to evaluate its impact on quality parameters such as pH, colour, grill loss and sensory attributes. Ten different formulations of restructured fillets were prepared by varying the proportions of spent chicken meat (SCM) and broiler chicken meat (BCM). The results showed significant differences in lightness (L*), redness (a*) and yellowness (b*) colour values of raw fillets across the formulations. Grill loss and sensory attributes, including appearance, flavour, juiciness, tenderness and overall acceptability were also evaluated. Formulation 3, containing 65 per cent SCM and 35 per cent BCM, was identified as the optimal formulation, balancing cost-effectiveness and desirable product characteristics. This study highlights the potential of using SCM in restructured fillets, contributing to the sustainability of poultry meat production.