Spent laying hens have a low economic value. especially. after the end 01 its
ability lor laying eggs. Since. their meats are tough. firm and less ftavor; $0 it is ditlicolt
10 consume their meats in the natural form. The present Investigation is designated 10
achieve the maximum benents of huge amounts of these hens for burger industry. The evaluation of the nutritional quality of prepared burgers from spent-laying
hens during freezing-storage period at -18°C for 4 months was studied. Sodium
pyrophosphate and various natural-binding materials such as akin emulsl"n, pectin
and guar gum were used. Results indicated that chemical compo5Jfion of spent-layIng
hens W3$ different from muscle to another. Chemical compositlon of burger samples was In the permissible levels
according to Ihe Egyptian standards. During Frolen storage perlod. moisture and
protein contents were sllghtly decreased. In contrast, fat, aslh and carbohydrate
contents showed apparent increase. Sodium pyrophosphate treatment reduced the
loss of protein solubility, drip and cooking loss. Besides, It improved WHC and
plasUcity.Total volatile·nitrogen basis and TBA values were increased with the
increment of storage time, but pyrophosphate led 10 the decrease of both. Microbiological populations were decreased by storage. Samplas treated
with pyrophosphate wera less microbial counts than control and they were at the
permissible fevels. Overall-acceptability scores indicated that all burgers were
accepted organoleptically. Finaly, it could ~ concluded thaI no evidence of spoilage 01 deleriorative
changes was detected in all burger samples even after 4 months of frozen storage at •
18·C. and it was also found thaI formula (5) was the best one.