Processing and utilization of spent hens

Abstract

Although spent hens are economically important, they are considered a by-product of the egg industry and efforts are therefore needed if better quality meat and higher returns are to be achieved. This review has compiled information on various aspects of spent hen processing and utilization. Meat and fat yields depend on age and weight of the birds with heavy hens producing better yields and better quality products than light weight birds. Except for muscle tissue removed almost intact by filleting machines, hand deboned meat is superior to mechanically deboned meat. Toughness of spent hen meat is no obstacle to the production of a variety of comminuted products. Such by-products as skin, gizzard, heart, ova yolk and fat can be utilized in emulsion-based chicken and other meat products. The use of phosphates to produce better quality spent hen meat products has been demonstrated. Improved deboning techniques and modern methods of meat processing are capable of enhancing the quality and value of meat from spent hens leading to greater demand and better financial returns.