Table 2. Effect of synthetic and natural tenderizers on physicochemical, proximate, sensory and textural attributes of restructured spent hen meat slices (RSHS) (Mean±SE)

Parameters	C	T1	T2	T3
Raw batter
pH	6.36±0.02^c	6.31±0.01^c	6.18±0.01^a	6.22±0.01^b
Water holding capacity (%)	40.41±0.12^a	45.45±0.15^b	48.21±0.12^d	46.21±0.18^c
Hydroxyproline (% HP/100 g tissue)	0.13±0.02	0.15±0.03	0.16±0.02	0.16±0.03
Collagen solubility (%)	35.10±0.22^a	55.30±0.56^b	73.70±0.64^d	64.12±0.75^c
Total soluble protein (g protein extracted/100 g total muscle protein)	60.36±0.18^a	68.31±0.49^b	72.52±0.27^c	73.10±0.41^c
Cooked product
Cooking yield (%)	86.57±0.42^b	83.88±0.31^a	89.59±0.50^d	87.56±0.36^c
Cooking loss (%)	13.42±0.56^c	16.11±0.56^d	10.39±0.56^a	12.41±0.56^b
pH	6.56±0.02^c	6.35±0.01^b	6.21±0.02^a	6.24±0.01^a
Moisture (%)	70.09±0.75^b	69.90±0.68^a	72.02±0.60^b	71.56±0.72^b
Protein (%)	21.43±0.56	20.42±0.62	21.71±0.38	21.05±0.47
Fat (%)	2.75±0.16	2.67±0.22	2.53±0.12	2.46±0.14
Ash (%)	2.30±0.04^a	2.53±0.06^c	2.42±0.05^bc	2.39±0.03^ab
Sensory attribute
Appearance and colour	7.04±0.03^a	7.01±0.03^a	7.18±0.06^b	7.20±0.08^b
Flavour	7.06±0.05^ab	7.04±0.05^ab	7.18±0.07^b	6.96±0.06^a
Juiciness	7.05±0.12^b	7.03±0.07^b	7.22±0.06^c	6.71±0.07^a
Tenderness	7.04±0.13^ab	7.05±0.07^ab	7.25±0.06^b	6.82±0.07^a
Overall acceptability	7.02±0.05^b	7.06±0.09^b	7.23±0.04^c	6.85±0.02^a
Texture profile
Hardness	10.96±0.19^bc	11.04±0.25^c	9.45±0.51^b	6.48±0.15^a
Stringiness	19.59±0.18^c	20.29±0.51^c	0.55±0.03^b	0.47±0.08^a
Cohesiveness	0.223±0.015	0.317±0.015	0.140±0.005	0.252±0.016
Gumminess	1.57±0.10	3.04±0.46	0.92±0.04	1.34±0.01
Resilience	0.81±0.02^a	2.73±0.21^b	0.63±0.10^a	3.37±0.11^c

Means with different superscripts differ significantly (p<0.05) in a row; n=6 for each treatment.
C, control; T1, RSHS with 1.25% calcium chloride; T2, RSHS with 1.5% pineapple peel powder; T3, RSHS with 1.5% fig powder; RSHS, restructured spent hen meat slices.