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Preservation of Spent Leghorn Hen Meat by a Drying and Salting Process

C. E. Rocha Garcia^*, E. Y. Youssef^*, N. E. Souza, M. Matsushita, E. Figueiredo and M. Shimokomaki^*

^* Graduate Program in Food Science, Department of Food and Drugs Technology, Agricultural Science Center, State University of Londrina, P. O. Box 6001, CEP 86051- 970, Londrina, PR, Brazil
Department of Chemistry, State University of Maringá, Av. Colombo, 5790, CEP 87020-900, Maringá, PR, Brazil
EMBRAPA-Poultry and Swine, P. O. Box 21, CEP 89700-000, Concórdia-SC, Brazil

Correspondence: M. Shimokomaki, E-mail: mshimo{at}uel.br

An alternative procedure was developed to preserve White Leghorn spent hen meat using a drying process after heavy salting with NaCl, a technique similar to the familiar preparation method used for South American beef charqui meats. With breast and thigh meat samples, the following hurdle measures were applied to inhibit microorganism growth: salting plus antioxidants, drying, and vacuum packaging. The products obtained were classified as being intermediate in moisture, having a relative long shelf life at room temperature with favorable production cost, and having a desirable taste as determined by a test panel.

Key Words: salting • fowl • taste panel • cost • rancidity • texture