Bony Cuts of Spent Hens in Chicken Whey Soup

ISBN-13: 9783846503874 / Angielski / Miękka / 2012 / 108 str.

Khokan Ghorai; Anupam Khan; Vinay Kumar Tanwar

Opis

In India, consumer preference for broiler meat is affecting the marketing of spent hens. Consumers now-a-days prefer selective cuts like breast, leg pieces etc. This has resulted in increased availability of low value bony cuts like back, neck and wings which are uneconomical to use because of lower meat yield and more requirement of labour. Significant amount of lean meat is left over in spite of careful manual deboning of chicken. So different bony cuts and whey, the major by products of poultry processing and dairy industry respectively are not used properly in food products in India. Hence, the present study was conducted to prepare chicken whey soup by utilizing neck, back and wings (25 % separately) along with other necessary ingredients without affecting the quality as well as sensory attributes of the soup. From the above study it can be concluded that in preparation of chicken whey soup neck, back and wings may be used at 25 % level without affecting the physico-chemical and sensory quality of the product and can be stored at refrigeration temperature for 15 day in LDPE bags with good overall acceptability.

O autorze

Dr. Khokan Ghorai was born on 1981 at West Bengal, India. He earned MVSc in Livestock Products Technology (LPT) from G.B.P.U.& T., India in 2007. Dr. Anupam Khan, M. V. Sc. and Prof. V. K. Tanwar, Ph. D. are specialized in the field of Livestock Products Technology. They are the authors of several articles published in various reputed journals.