A study has been carried out to determine the partially purified ginger enzyme (GE) and commercially available papain in combination with curing agent on qualities of spent hen meat. The meat chunks were marinated for 3 hrs at room temperature and analysed for physico-chemical and microbial qualities. The pH values did not show any significant difference between the treatments. Water holding capacity and cooking yield were significantly (p <0.01) affected by the treatments. The collagen solubility was significantly (p <0.01) affected by treatment. The shear force value of GE and papain treated samples were lower (p <0.01) than control spent hen meat. There was also more reduction in the number of protein bands in the samples treated with GE and papain. Microbial counts were lower (p <0.01) in GE and papain treated samples. It is concluded that GE has the potential commercial applications to explore in the meat processing industry to improve the qualities of spent hen meat.

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