Three different levels of corn starch i.e. 4%, 6% and 8% was incorporated after replacing meat in the formulation of spent hen meat spread (SHMS). The lowest scores for most of the sensory parameters were observed in product with 4% level of corn starch whereas the product with 6% corn starch level had highest scores for all sensory parameters. Color/appearance, flavour, texture spread ability, after taste, adhesive ability and overall acceptability all the values shows in the range of 7.50. Lightness values of SHMS increased significantly (P<0.05) with increase in level of corn starch level, whereas the redness (a*) and yellowness (b*) values decreased significantly (P<0.05) with the addition of corn starch. At 6%corn starch level Lightness is 51.94, redness value is 3.56, yellowness value is 13.65. The pH of the treated spent hen meat spread showed significantly (P<0.05) declining trend on incorporation of corn starch. PH of the 6%con starch level is 6.32. Cooking yield and moisture content showed increasing trend with the increase in incorporation of corn starch. Protein and fat values were recorded lower in treatment products in comparison to control products. Cooking yield of 6%corn starch level is 92.76. At 6% corn starch level, Moisture is 76.81, Protein is 11.42, Fat is 6.25, Ash is 2.25. Moisture: Protein ration at 6% corn starch level is 6.72. On the basis of analysis of sensory parameters, instrumental color profile, physico-chemical properties and proximate composition, the incorporation of Corn starch at 6% level was found best for preparation of excellent quality spent hen meat spread.