Enzymatic Tenderization of Spent White Leghorn Hens

Three trials were conducted using 54 White Leghorn spent hens from 12 to 14 months old. In each trial an enzyme solution of papain and bromelain at levels of 50, 75 and 100 ppm on the basis of starved live weight was injected into the vascular system 5 min prior to slaughter. The carcasses were chilled, weighed, labeled, vacuum packaged, and held at 0±1 C for 1, 4, and 7 days before cooking. Results obtained indicated that storage of carcasses treated with both the enzymes at increasing levels linearly increased tenderness, with papain resulting in greater tenderization than bromelain. Papain levels of 100 ppm had an undesirable effect on flavor resulting in lower overall acceptability. Sensory panel score for tenderness evaluation and Warner Bratzler shear values revealed a negative correlation with a coefficient of determination, γ2 =.72. The drip loss, sensory panel score for juiciness, flavor, and overall acceptability; and moisture, extractable nitrogen and nonprotein nitrogen of the cooked samples were not significantly affected by either of the treatments.