Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulati...

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Detalles Bibliográficos
Autores principales: Kantale, Rushikesh Ambadasrao, Kumar, Pavan, Mehta, Nitin, Chatli, Manish Kumar, Malav, Om Prakash, Kaur, Amanpreet, Wagh, Rajesh Vishwanath
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411243/
https://www.ncbi.nlm.nih.gov/pubmed/30882081
http://dx.doi.org/10.5851/kosfa.2019.e10

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411243/
https://www.ncbi.nlm.nih.gov/pubmed/30882081
http://dx.doi.org/10.5851/kosfa.2019.e10

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