scholarly journals Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

2013 ◽  
Vol 52 (4) ◽  
pp. 2121-2129 ◽  
Author(s):  
Bidyut Prava Mishra ◽  
Geeta Chauhan ◽  
S. K. Mendiratta ◽  
B. D. Sharma ◽  
B. A. Desai ◽  
...  
Keyword(s):  
Quality Evaluation ◽  
Chicken Meat ◽  
Spent Hen

Optimization and quality evaluation of spent hen meat papad incorporated with corn and black gram flour

2017 ◽  
Vol 52 (3) ◽  
pp. 312
Author(s):  
Om Prakash Malav ◽  
Manish Kumar Chatli ◽  
Pavan Kumar ◽  
Nitin Mehta
Keyword(s):  
Quality Evaluation ◽  
Black Gram ◽  
Spent Hen

scholarly journals Quality Evaluation of Spent Hen and Broiler with Pulsed Electric Field and Super Heated Steam Treatment

2016 ◽  
Vol 29 (5) ◽  
pp. 753-759
Author(s):  
Ki-Hong Jeon ◽  
Yoon-Seon Hwang ◽  
Young-Boong Kim ◽  
Yun-Sang Choi ◽  
Eun-Mi Kim ◽  
...  
Keyword(s):  
Electric Field ◽  
Quality Evaluation ◽  
Pulsed Electric Field ◽  
Steam Treatment ◽  
Spent Hen

scholarly journals A Novel Chicken Meat Quality Evaluation Method Based on Color Card Localization and Color Correction

IEEE Access ◽  
2020 ◽  
Vol 8 ◽  
pp. 170093-170100
Author(s):  
Mengbo You ◽  
Jiahao Liu ◽  
Jian Zhang ◽  
Mingdong Xv ◽  
Dongjian He
Keyword(s):  
Meat Quality ◽  
Quality Evaluation ◽  
Evaluation Method ◽  
Color Correction ◽  
Chicken Meat

scholarly journals Quality Evaluation and Storage Study of Chicken Meat Pickle

2016 ◽  
Vol 9 ◽  
pp. 90-93
Author(s):  
Sunil Rajbanshi ◽  
Bhaskar Mani Adhikari ◽  
Dilip Subba
Keyword(s):  
Peroxide Value ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Chicken Meat ◽  
Microbial Count ◽  
E Coli ◽  
Storage Study ◽  
Shelf Stable ◽  
And Storage

A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.  

Sign in / Sign up

Export Citation Format

Share Document