Sous Vide and Proteolytic Fruits Improve Spent Hen Meat Quality

Researchers have investigated methods to improve the quality of meat from spent hens, which are typically older hens at the end of their productive laying cycle. The study focused on the combined effects of sous vide cooking and the inclusion of proteolytic fruits. Spent hen meat is often characterized by toughness and a less desirable texture, making it challenging for culinary applications. Sous vide cooking involves vacuum-sealing food in a bag and then cooking it in a precisely temperature-controlled water bath. This method is known for its ability to tenderize meat and retain moisture. Proteolytic fruits, such as pineapple and papaya, contain enzymes that break down proteins, further contributing to meat tenderization. The research aimed to determine if this dual approach could effectively overcome the textural limitations of spent hen meat. By analyzing various parameters of meat quality, including tenderness, juiciness, and overall palatability, the study sought to provide practical solutions for utilizing spent hens more effectively. This could lead to reduced food waste and increased value derived from poultry farming.