Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulati...

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Detalhes bibliográficos
Publicado no:Food Sci Anim Resour
Main Authors: Kantale, Rushikesh Ambadasrao, Kumar, Pavan, Mehta, Nitin, Chatli, Manish Kumar, Malav, Om Prakash, Kaur, Amanpreet, Wagh, Rajesh Vishwanath
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6411243/
https://ncbi.nlm.nih.gov/pubmed/30882081
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e10
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