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

• DOI: 10.1093/japr/12.3.335
• Publication Date: 2014-03-06T19:33:11Z
• Authors: C.E. Rocha Garcia; E.Y. Youssef; N.E. Souza; M. Matsushita; E. Figueiredo; M. Shimokomaki
• Keywords: Salting; Chicken breast; Vacuum packing

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