9783330319103

Effect of different tenderization methods on spent hen meat quality

Mohan Kiran, Maheshwarappa Naveena, Sudhakar Reddy
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ISBN-13:

978-3-330-31910-3

ISBN-10:
3330319100
EAN:
9783330319103
Book language:
English
Blurb/Shorttext:
Tenderness is considered as an important quality attribute with regard to eating satisfaction of meat. In an effort to develop a technology for effective and profitable utilization of large quantity of spent hen meat available in India, this book discusses the efficacy of a new enhancing ingredient (ammonium hydroxide) and a well known mechanical method (blade tenderization) in improving tenderness and other quality of spent hen meat. The various methods and procedures like pH, water holding capacity (WHC), collagen content, collagen solubility, protein extractability, myofibrillar fragmentation index (MFI), Warner-Bratzler shear force (WBSF), muscle fibre diameter, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), transmission electron microscopy (TEM), cooking yield, cooked meat pH and sensory evaluation used to measure tenderness are discussed. The evidence of increased tenderness and overall palatability scores through synergistic action of BT+AHT on both myofibrillar and collagen induced toughness are discussed using suitable images and tables. This book acts as a guide for meat researchers who want to work in the field of Tenderness.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Mohan Kiran, Maheshwarappa Naveena, Sudhakar Reddy
Number of pages:
144
Published on:
2017-06-12
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
55.90 €
Keywords:
SDS PAGE, spent hen, tenderness, Ultrastructure, ammonium hydroxide, blade tenderization

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