Chemical Changes The Spent Hen Meat After A Tenderization Process Solution of Sodium Chloride

Abstract

Abstract In this study, the old chicken meat found in the market after slaughtering and cleaning was carried out by the saline application, which was as follows T: the control treatment. T2, T3 and T4 were tenerized spent hen meat with sodium chloride by 10, 20 and 30 g/L water for 12 hours respectively. Results show that the collagen was a significant increase (P≤0.05) in T2, T3, T4 compared with the control of white muscle control and the total concentration of collagen was a significant decrease (P≤0.05) in saline annulus coefficients compared to control of dark muscle. The total concentration of soluble nitrogen was a significant decrease (P≤0.05) in saline-induced salinity coefficients compared with white muscle control. It is also noted that the concentration of protein nitrogen in the white muscle has decreased significantly (P≤0.05) in the coefficients of the antigen compared to the control treatment.