Research at SDSU has demonstrated that meat from spent laying hens (spent fowl) can be utilized in the production of fabricated steaks and/or roasts. Previous studies utilized raw meat from carcasses that were manually deboned. Under commercial deboning, meat that has been precooked is more easily separated from the bone. Precooking reduces the ability for meat to hold together or bind in a processed product. Precooked and raw spent fowl muscles were compared as raw material for the production of fabricated steaks. The objective of this research was to produce from precooked spent fowl muscle a palatable restructured product that will withstand handling, cooking and serving.
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Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Costello, W. J.; Michels, J. D.; Seideman, S. C.; and Durland, P. R., "Fabrication Of Steaks From Spent Hens" (1981). South Dakota Poultry Field Day Proceedings and Research Reports, 1981. 9.