Development of Value Added Chicken Sausage

ISBN-13: 9783848492657 / Angielski / Miękka / 2012 / 88 str.

Subhash Verma; Subhasish Biswas; Prabhakar Zanjad

Opis

The term sausage is derived from the Latin word "Salsus" and that refer to chopped or minced meat preserved by salting. In ancient times, sausage mixture encased in animal intestine or stomach was more or less cylindrical in shape. It has been reported that sausage was used by the Babylonians, Chinese and Greeks about 1500 B.C. It is one of the oldest and most popular comminuted meat products whose origin can be traced back in antiquity. USDA meat inspection committee classified sausage as fresh, uncooked smoked, cooked smoked, cooked dry, semi-dry, luncheon meat, loaves and jellied products. It becomes more economical when it is manufactured from the cheaper cuts of meat and by-products. Since the product prepared from meat alone is far reach from the general consumers, attempts have to be made to develop value added chicken sausage using low value components along with non-meat ingredients without adversely affecting its sensory quality. Traditionally by-products have been a part of sausage and other processed meats for centuries. Utilization of edible by-products in processed meat products is usually determined by consumers judgement, regulatory requirement, hygiene, legislati

O autorze

The author Dr. Subhash Kumar Verma was He joined West Bengal University of Animal & Fishery Science, Kolkata, India and completed the B.V.Sc. & A.H. degree in first class in 2007, M.V.Sc. degree in Livestock Products Technology, from COVAS, MAFSU, Parbhani, Maharashtra, India by securing first class in the year 2009. Presently doing Ph.D (LPT).