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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Publié dans:Food Sci Anim Resour
Auteurs principaux: Kantale, Rushikesh Ambadasrao, Kumar, Pavan, Mehta, Nitin, Chatli, Manish Kumar, Malav, Om Prakash, Kaur, Amanpreet, Wagh, Rajesh Vishwanath
Format: Artigo
Langue:Inglês
Publié: Korean Society for Food Science of Animal Resources 2019
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Article
Accès en ligne: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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