Quality characteristics of functional chicken meat nuggets extended with flax seed flour

2018 ◽  
Vol 53 (2) ◽  
pp. 219
Author(s):  
G.V. Bhaskar Reddy ◽  
B. Obula Reddy ◽  
J. Indumathi ◽  
A. Ravi
Keyword(s):  
Quality Characteristics ◽  
Chicken Meat ◽  
Flax Seed ◽  
Seed Flour

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

2009 ◽  
Vol 12 (3) ◽  
pp. 681-690 ◽  
Author(s):  
Ann S. Mothershaw ◽  
Taghreed Gaffer ◽  
Isam Kadim ◽  
Nejib Guizani ◽  
Issa Al-Amri ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Quality Characteristics ◽  
Chicken Meat ◽  
Different Temperatures

Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo

2020 ◽  
pp. 1-20
Author(s):  
Akpénè Akakpo ◽  
Edikou K.U. Spéro ◽  
Agoura Diantom ◽  
Dédé Mawulé Hanvi ◽  
G. Elolo Osseyi
Keyword(s):  
Quality Characteristics ◽  
Chicken Meat ◽  
Street Food

scholarly journals Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment

2011 ◽  
Vol 51 (3) ◽  
pp. 511-518 ◽  
Author(s):  
Suresh K. Devatkal ◽  
M. Manjunatha ◽  
K. Narsaiah ◽  
R. T. Patil
Keyword(s):  
Quality Characteristics ◽  
Chicken Meat ◽  
Meat Emulsion

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

Effects on Quality Characteristics of the Emulsion-type Sausage of Added Chicken Breast or Mechanically Deboned Chicken Meat

2017 ◽  
Vol 51 (1) ◽  
pp. 223-232
Author(s):  
Hyun-Woo Seo ◽  
◽  
Pil-Nam Seong ◽  
Yun-Seok Kim ◽  
Soo-Hyun Cho ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Chicken Meat ◽  
Chicken Breast
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