الفهرس 
Characterization of old spent hensيوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Spent laying hens meat which is usually characterized by toughness consequently rather less desirable and difficult to market at a reasonable return, were processed into more desirable products, where such undesirable characteristics could be reduced, i.e. sausage. Such poultry meat was obtained from the whole carcasses of laying hens, after slaughtering, and either the whole carcass (after deboning) with their back fat and skin fat and without these were obtained and were analyzed before being processed.
The obtained results be summarized in the following:
1. Weight Composition of chicken hens:
* It is economic to use chicken skins and fat in the manufacture of both chicken sausages and chicken burger since the boneless chicken meat with back fat skin amounted to 58.34% of the live weight
* hens meat without fat and skin were higher in moisture, protein and carbohydrates contents and lower in fat content. Laying hens meat with fat skin on had about 15.74% fat.
2. Chemical Composition of chicken hens:
1- Using different sources of fat in both chicken sausages and burgers revealed some changes in chemical composition. The percentage of moisture, protein and total soluble nitrogen contents.