author(s)
BK Sarkar, M Hazarika, SK Laskar, A Das, S Upadhyay, P Gogoi, S Choudhury and D Deuri

abstract
Spent hen meat powder was developed by using oven and solar dryer and by incorporating phytochemicals (10%), which was stored under aerobic and vacuum packaging. Eight samples of spent hen meat powder were evaluated for its proximate, microbiological and sensory evaluation qualities in monthly interval. Addition of phytoingredients did not influence the proximate composition of the products. Significant increasing trend of moisture content and decreasing trend of calorific values were observed in all the samples. Throughout the storage period, absence of TVC, clostridium, E coli, Salmonella, Staphylococcus and yeast & mould count were observed in spent hen meat powder. Significant higher sensory scores were observed in treatments compare to control, in solar dried spent hen meat powder compare to oven dried spent hen meat powder and in vacuum packaged product than aerobic packaged product. Thus, economic production of spent hen meat powder is possible by incorporating phytoingredients in solar dryer and stored in low density polyethylene bags up to five months with its good nutritional, microbiological and sensory properties.