Effect of Tenderization with Citric Acid on some Physical Traits of Spent Hen Meat

In this study, spent hen meat, at the market was used after slaughter and cleaning, which were tenderized with citric acid. The treatments were as follows: T1 negative control treatment (soaking with distilled water only) for 12 hours. T2: Positive control treatment (tenderizing with vinegar at a rate of 100 ml/L distilled water) for 12 hours. As for T3, T4 and T5 they are tenderized with citric acid at a concentration of 100, 200 and 300 ml of citric acid solution per liter of distilled water for 12 hours, respectively. The results indicate that all tenderizing treatments with citric acid led to a significant increase in water carrying capacity, with a significant decrease in the loss in the exudate compared to the negative control treatment, with a significant decrease in the weight loss during cooking at the high level of the treatment.