| Full text | |
| Author(s): |
Tatiana Pacheco Nunes
[1]
;
Marco Antônio Trindade
[2]
;
Edwin Moisés Marcos Ortega
[3]
;
Carmen Josefina Contreras Castillo
[4]
Total Authors: 4
|
| Affiliation: | [1] Universidade de São Paulo. Faculdade de Ciências Farmacêuticas. Departamento de Alimentos e Nutrição Experimental - Brasil
[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos. Departamento de Engenharia de Alimentos
[3] Universidade de São Paulo. Escola Superior de Agricultura 'Luiz de Queiroz'. Departamento de Ciências Exatas
[4] Universidade de São Paulo. Escola Superior de Agricultura 'Luiz de Queiroz'. Departamento de Agroindústria, Alimentos e Nutrição
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 26, n. 4, p. 841-846, 2006-12-00. |
| Abstract | |
In Brazil, the flock size of layer and broiler breeder hens housed in 2005 was 109 million. A similar number of hens might be spent in this period. This great number of spent hens contrasts with the absence of consumer market and the low commercial value reached by these birds. The manufacture of convenience products using spent hens meat could add value and elevate the consumption of this raw material. Thus, the purpose of this study was to develop nuggets made with spent hens (white layers and broiler breeders) meat and evaluate the consumer acceptance of these products in comparison to nuggets elaborated with broiler meat. Sensory evaluation of acceptance and purchase intent was carried out in central location (400 consumers). No difference (p > 0.05) were detected by consumers in the acceptance and in the purchase intent tests between the three different nuggets evaluated. It was concluded that nuggets production could represent a good choice for the utilization of hens breast meat at the end their commercial laying cycle. (AU) | |