A study was conducted to find out the effect of three different cooking methods namely broiling, steaming and frying on the physico-chemical, microbial and organoleptic quality of spent hen meat patties. Though there was no significant (P<0.05) difference in overall acceptability scores of the products cooked by three different cooking methods but from the organoleptic quality and from compositional point of view, deep fat frying was found as a method of choice and from the view point of cooking yield, dimensional changes and microbial profile, steaming was found to be the better one.
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