ABSTRACT
REFERENCES
- Anjaneyulu, A.S.R., Rao, K.H., Singh, R.R.B. and Yadav, P.L. (1996). Effect of different milk proteins on the quality of smoked chicken sausages. Proc. World’s Poult. Cong., 3: 199-203.
- AOAC. (1995). Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC., USA.
- APHA. (2001). Compendium of Methods of Microbiological Examination of Foods. 4th Edn., American Public Health Association, Washington, DC.
- Das, A.K., Anjaneyulu, A.S.R., Verma A.K. and Kondaiah, N. (2006). Physico-chemical, textural, sensory characteristics and storage stability of goat meat patties extended with full fat soy paste and soy granules. J. Food. Sci. Technol., 43: 383-392.
- Fernandez-Salguero, J., Gomez, R. and Carmona, M.A. (1994). Water activity of Spanish intermediate moisture meat products. Meat Sci., 38 (2): 341-346.
- Girish, P.S., Sanyal, M.K., Anjaneyulu, A.S.R., Keshri, R.C. and Naganath, M. (2004). Quality of chicken patties incorporated with different milk proteins. J. Food Sci. Technol., 41: 511-515.
- Hung, S.C. and Zayas, J.F. (1992). Functionality of milk proteins and corn germ protein flour in comminuted meat products. J. Food Qual., 15: 139-152.
- Hayes, J.E., Desmond, J.M., Troy, D.J., Buckley, D.J. and Mehra, R. (2006). The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork lion. Meat Sci., 72: 380-386.
- Jantawat, P. and Carpenter, J.A. (1989). Phasphate and non-meat protein incorporation into smoked sausages produced from mechanically deboned poultry meat. J. Food quality, 12: 403-410.
- Karthikeyan, J., Kumar, S., Anjaneyulu, A.S.R. and Rao, K.H. (2000). Application of hurdle technology for the development of caprine keema and its stability at ambient temperature. Meat Sci., 54: 9-15.
- Silvestre, M.P.C. and Decker, E.A. (2005). Food emulsions, principles, practices and techniques. CRC Press. 2: 419- 424.
- Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods. 1st Edn. East West Press, New Delhi.
- Trout, E.S., Hunt, M.C., Jhonson, D.E., Clans, J.R., Castner, C.L. and Kropf, D.H. (1992). Characteristics of low fat ground beef, containing texture modifying ingredients. J. Food Sci., 57: 19-24.
The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.
The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.
Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.
Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.
Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.
AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.