Effect of honey on cooking yield and proximate composition of meat spread

Abstract

Meat spreads are value-added products that improve flavour, texture and nutritional quality, meeting the rising demand for diversified protein-rich foods. This study investigated how adding honey affects the cooking yield and proximate composition of meat spread made from broiler breeder spent hens. Three treatment groups were prepared with different honey levels: T? (0% honey), T? (3% honey), and T? (5% honey). Meat spread with 5 per cent honey had significant (p<0.01) higher cooking yield compared to other treatments. No significant differences were observed among treatments for proximate parameters including moisture, ether extract, total ash and gross energy. The findings indicate that meat spread with 5 per cent honey enhances the cooking yield without altering proximate composition.