High-Protein Ready-to-Eat Meat Snacks from Spent Poultry: A Review

Abstract

Ready-to-eat meat snacks are gaining more acceptance by consumers as high-protein options because of their convenience, changing lifestyle and nutrient density. Spent poultry meat stands out as a key raw material because the meat which is the major raw material is derived from Spent hens laying birds that have reached the end of their productive egg-laying cycle and therefore offer a low-cost, nutrient-rich protein source that remains largely underutilized in the food industry. This review explored the nutritional composition, methods of production, preservation strategies and functional properties of poultry meat bar as they impact consumer acceptance of the final product and likewise considers its sustainability and regulatory aspects of this industry. Poultry meat has been reported to contain balanced amino acids, vitamins, and minerals. These make poultry meat a good source of raw material for the development of nutrient-dense snacks. It supports muscle growth with the potential to be fortified with plant- -carotene content for added functionality. Despite consumer interest in meat bars made from poultry, the product still faces some challenges like: oxidation, stability, sensory appeal, and consumer perception. These challenges can be addressed through innovation, sustainable use of byproducts, and consumer education. Adhering to regulatory protocols could also enhance the growth and market acceptance of poultry meat bars