Table 3. Physico-chemial characteristics and sensory attributes of jerky products processed from spent hen meats from different heat treatments

Parameters	Drying	Drying and Roasting
Drying yield (%)	47.23 ± 0.9^a,1,2	46.89 ± 0.01^a
Water activity (a_w)	0.603 ± 0.07^a	0.580 ± 0.03^a
Moisture (% wet basis)	22.61 ± 0.68^a	20.71 ± 2.67^a
Color
- Lightness (CIE L*)	26.59 ± 1.63^a	20.19 ± 0.60^b
- Redness (CIE a*)	11.76 ± 0.34^a	12.01 ± 0.14^a
- Yellowness (CIE b*)	15.32 ± 0.14^a	14.34 ± 0.13^a
Texture Profile Analysis
- Hardness (N)	25.74 ± 0.18^b	30.34 ± 0.12^a
- Cohesiveness (ratio)	0.71 ± 0.00^a	0.70 ± 0.01^a
- Gumminess (N)	22.03 ± 1.27^a	23.41 ± 0.42^a
- Springiness (ratio)	0.81 ± 0.01^a	0.79 ± 0.05^a
- Chewiness (N)	15.66 ± 0.93^a	16.39 ± 0.30^a
Shear force (N)	25.16 ± 0.35^b	30.69 ± 0.23^a
Sensory attributes
- Color	4.20 ± 0.92^b	5.39 ± 0.85^a
- Appearance	4.47 ± 0.95^b	5.12 ± 0.95^a
- Texture	4.40 ± 1.08^a	4.10 ± 1.36^a
- Flavor	4.43 ± 1.06^b	5.16 ± 1.10^a
- Overall acceptability	4.45 ± 0.94^b	5.04 ± 0.94^a