Chief EditorK.M.L. Pathak
Print ISSN 0367-6722
Online ISSN 0976-0555
NAAS Rating 6.50
SJR 0.263
Impact Factor 0.4 (2024)

Frequency :

Monthly (January, February, March, April, May, June, July, August, September, October, November and December)

Indexing Services :

Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus

Submit

Indian Journal of Animal Research, volume 37 issue 2 (july to december 2003) : 122 - 125

ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE

N. Khanna, P.C. Panda

Affiliations

¹Department of Animal Products Technology, CCS Haryana Agricultural University, His3r - 125004, India

Submitted|
First Online |
doi

Cite article:- Khanna N., Panda P.C. (2024). ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE. Indian Journal of Animal Research. 37(2): 122 - 125. doi: .

ABSTRACT

Spent hen leg and breast meat cuts were treated with an enzyme bsed flavoured tenderizing marinade containing 0.025 per cent papain at 3 and 5 per cent levels (based upon the weight of meat). The treated cuts were allowed to equilibrate at 4±1°C for 12 hours and evaluated for pH, emulsion stability and quality characteristics after cooking. Application of papain based marinade used at 3 per cent level significantly (P≤0.05) lowered the pH, improved the emulsion stability and acceptability scores including tenderness of leg and breast cuts.

KEYWORDS

REFERENCES

Ayres, J.C. 'etal (1980). Microbiology of Foods. H.H. Freeman and Company, SanFrancisco.·
Bouton, P.E. etal (1971). J. FoodSci., 36: 435.
Chatterjee, A.K. (1999). In: National Seminar on Processing of Meat, Poultry and By-products for Value Addition, CFTRI, Mysore, India, Feb. 26-28, pp 1-13. .
Chen, M.T. and Tseng, Y.v. (1979). J. ChineseAgric. Chem. Soc., 17(3/4): 149-157 (Cited from: FSTA 1981).
Cunningham, F.E. and Tiede, L.M. (1981). Poult. SeL, 60(11): 2475-2479.
Lee, Y.B. et al (1986). J. Food Sci. Technol., 51: 20.
Naveena, B.M. et al (2001). J. Food Sci Technol, 38: 522-524.
Panda, P.C. (1982). Avian Res., 66: 70-73.
Saffle, RL. etal (1967). Food Technol., 21: 784-788.
Sahoo, J. and Panda, P.C. (1983). IndianJ. Poult. Sci., 18: 21-27.
Sinha, S.K. and Panda, P.C. (1985).10: 5th Indian Conventional6f Food Seient¥>is and Technologists held at Vigyan Bhawan, New Delhi, April 3'5, Ref. No.3, 35. . -
Steel, RG.D. and Torrie, J.G. (1960). Principles and Procedures of Statistics. McGraw hill Book Co. Inc, New York

Disclaimer :

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Copyright :

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.

Reviewed By

Share options

Editorial Board

View all (0)

ACCEPTABILITY OF SPENT HEN MEAT CUTS TREATED WITH ENZYME BASED FLAVOURED TENDERIZING MARINADE

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board