Preparation and storage stability of meat spread developed from spent hens

AIM: The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products. MATERIALS AND METHODS: Carcasses were processed within 30 min of slaughter and conditioned at 4±1...

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Opis bibliograficzny
Wydane w:Vet World
Główni autorzy: Kumar, Ashish, Mendiratta, S. K., Sen, Arup Ratan, Kandeepan, G., Talukder, Suman, Sharma, Heena, Soni, Arvind, Irshad, A., Kumar, Sanjay
Format: Artigo
Język:Inglês
Wydane: Veterinary World 2015
Hasła przedmiotowe:
Research Article
Dostęp online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4774729/
https://ncbi.nlm.nih.gov/pubmed/27047151
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.14202/vetworld.2015.651-655
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