الفهرس 
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Abstract
Although spent broiler hen meat is a good protein source, highly enriched with omega-3 fatty acids and low cholesterol content, it is sold at a lower price owing to its poor texture and lower consumer acceptability in comparison to broiler meat. In this context, adding value to this meat by enhancing its texture property using kiwi and pineapple extracts will boost the meat processors to use it as a new source of raw meat material for the production of different meat products, particularly to solve the issue associated with a great shortage of raw chicken meat material. Therefore, the current study was conducted to investigate the effect of kiwi extracts (5 and 7 %), pineapple extracts (5 and 7 %), and their combination (5% kiwi and 5% pineapple) on the proximate chemical analysis, deterioration criteria, sensory quality, physicochemical parameters, structural changes, and electrophoretic pattern of spent hen meat patties. The results revealed that all enzyme-treated samples significantly increase protein content, collagen solubility%, redness value and significantly decrease the fat content, collagen content, shear force, pH, and thiobarbituric acid value with a significant improvement in raw and cooked sensory attributes as compared to their counterpart control samples. In addition, the histological and topographical structure of all enzymes-treated samples displayed cracks and fragmentations in the myofibers with clear degenerative changes in connective tissue, as well as a reduction in the protein bands with subsequent improvement in their tenderness. Such effects were more pronounced in samples treated with pineapple (7 %) and a mixture of kiwi (5%) and pineapple (5%) extracts