Normally spent hens are considered as a by-product of egg industry. Meat from spent hens is tough and fatty to be used for table purposes. In India the present availability of spent layer hens has been estimated to be 100 million and spent broiler hens to be four million, producing 110 million metric tonnes of dressed chicken meat (Kondaiah and Anjaneyelu, 1996). Morreover the meat can be made more tender by proper tenderization methods and made more acceptable by comminution. Pickling of food has been known for centuries as a means of preservation and a method of imparting desirable flavour and taste to the food.
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