Preparation and preservation of Shredded Meat Product : A guide to evaluate the quality and storage stability of dried meat snack

ISBN-13: 9783639514612 / Angielski / Miękka / 2015 / 108 str.

Sobana Arunagiri Senguttuvan; Vivek Vinayak Kulkarni; D. Santhi

Opis

Broiler poultry meat is the best choice for the consumers due to its high quality protein, low cost, easy availability and more palatability. Tough meats from old animals, culled and spent hens and low value cuts and trimmings can be effectively utilised in the preparation of value added ground and comminuted meat products. Since meat and meat products are perishable, it is necessary to adopt various methods of preservation till they reach consumer's palate. Shredded product is a dried product and could be a substitute for the fresh meat where refrigeration is not available. It is less in weight, easy to carry, more nutritious and convenient food for the travellers and campers.This book, a part of M.V.Sc thesis submitted to the Tamilnadu Veterinary and animal sciences university,Chennai,india dealt in detail about the development of shredded meat product snack from the broiler and spent hen meat packed under modified atmosphere packaging and assessing the storage stability of shredded meat product at ambient temperature.

O autorze

Dr.A.S.Sobana,M.V.Sc.,Veterinary assistant surgeon in Tamilnadu animal husbandry department,india. She won the award for her master thesis from TANUVAS,Chennai.Her current research focus on evaluation of storage stability of shredded meat product at ambient temperature.