STUDIES ON THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY OF IMMERSION CHILLED BROILER CUT UP PARTS TREATED WITH CERTAIN ADDITIVES

Article Id: ARCC3288 | Page : 20 - 25
Citation :- STUDIES ON THE PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY OF IMMERSION CHILLED BROILER CUT UP PARTS TREATED WITH CERTAIN ADDITIVES.Indian Journal Of Animal Research.2005.(39):20 - 25
R. Sangwan and N. Khanna·
Address : Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar - 125004, India

Abstract

 A study was conducted to Improve the quality of broiler leg and breast cuts during Immersion
chl1llng. Treatment of cuts with tetrasodlum pyrophosphate and sodium chloride 0"1) In chill water
significantly (PHC and shear force value when compared to the cuts treated with lactic acid and potassium sorbate 0"2) and control group. Moisture per cent was significantly higher (Pnt did not vary among the samples of different groups. Both T2 and T1 groups showed Improved !1llcroblologlcal status and extended the shelf life by 5 and 2 days, respectively when held at 4±1°C In comparison to the control group.

Keywords

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