Technological Attempts to Produce Bastirma From Breast Meat of Spent Laying Hen

Document Type : Original Article

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Meat & Fish Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

This study utilized breast meat from spent laying hens to develop a healthier form of bastirma with reduced sodium and nitrite content. Spent hen meat, known for its tough texture due to high collagen levels, was processed into bastirma by replacing sodium chloride (NaCl) with varying levels of potassium chloride (KCl) and reducing sodium nitrite (NaNO₂) levels by 50%, partially substituting it with sodium hypophosphate. Six treatments were prepared and analyzed over 90 days of refrigerated storage (4±1°C) for chemical composition, physicochemical properties, microbial safety and sensory quality. Results showed that replacing NaCl with KCl led to a slight increase in microbial counts; however, all samples remained within acceptable microbiological limits. Moisture, protein and fat contents decreased slightly during storage, while total volatile nitrogen and thiobarbituric acid (TBA) values increased, indicating limited spoilage. Sodium and nitrite levels declined during storage, with the lowest values observed in treatments with the highest substitution ratios. Sensory evaluation indicated good acceptability for all treatments except those with 75% NaCl replacement. All samples remained free from Salmonella spp., coliforms and yeast and mold throughout the storage period. These findings suggest that spent laying hen meat can be effectively utilized in bastirma production and that partial replacement of NaCl and NaNO₂ can improve the health profile of the product without compromising safety or sensory quality.
 

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