Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Napa Kondaiah"'
Publikováno v:
Meat Science. 87:315-320
The objective of this study was to evaluate the effects of ammonium hydroxide (AH) and sodium chloride on the quality of ground buffalo meat patties. Ground buffalo meat was treated with distilled water (control), 0.5% v/w AH, 1.0% v/w AH, 2.0% v/w A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4c0728f2949a5e88cd97bf26a7d08c7
https://doi.org/10.1016/j.meatsci.2010.11.004
https://doi.org/10.1016/j.meatsci.2010.11.004
Publikováno v:
Journal of Muscle Foods. 21:557-569
This study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ) and vitamin C (VC) in cooked chicken patties during storage at 4C. Freshly minced chicken meat were assigned to one of the following six treatments: control (m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::088448817a9d5d03304b1b4e07b73e5c
https://doi.org/10.1111/j.1745-4573.2009.00203.x
https://doi.org/10.1111/j.1745-4573.2009.00203.x
Publikováno v:
Journal of Food Science and Technology. 47:266-272
Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9c313993101ee04eb3a9e7a16669f5c
https://doi.org/10.1007/s13197-010-0041-1
https://doi.org/10.1007/s13197-010-0041-1
Publikováno v:
Asian Journal of Animal Sciences. 4:46-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bfd58b9106e9f0aa6a4c1b190e592ed
https://doi.org/10.3923/ajas.2010.46.55
https://doi.org/10.3923/ajas.2010.46.55
Publikováno v:
Journal of Muscle Foods. 21:31-50
The study was aimed at optimizing the post package reheating (pasteurization) hurdle for processing shelf stable pork sausages. The temperatures evaluated were 80, 90 and 100C. Reheating resulted in an increase in pH, which was slight at 80C while si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf9a064268f8706ff7ac154aa9a133c8
https://doi.org/10.1111/j.1745-4573.2009.00166.x
https://doi.org/10.1111/j.1745-4573.2009.00166.x
Publikováno v:
International Journal of Food Science & Technology. 44:2176-2182
Summary Scientific investigation on the quality changes of processed meat products will boost and sustain the meat production and utilization in buffalo abundant countries. A programme was undertaken to compare the quality of buffalo meat patties mad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57551f612bb88ec67f4b45cea3018b52
https://doi.org/10.1111/j.1365-2621.2009.02057.x
https://doi.org/10.1111/j.1365-2621.2009.02057.x
Publikováno v:
Meat Science. 83:10-14
Comparison of processing characteristics of meat from young male, spent male and spent female buffaloes was made to find the suitability of the meat for developing ready to eat meat products. Intensively reared young male buffalo meat showed higher m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73d2cc5071c16ac896deb7cf244eeed2
https://doi.org/10.1016/j.meatsci.2009.03.003
https://doi.org/10.1016/j.meatsci.2009.03.003
Publikováno v:
International Journal of Food Science & Technology. 44:1763-1769
Summary Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ±
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc16e667be7e4d23a6d31a967549660f
https://doi.org/10.1111/j.1365-2621.2009.01994.x
https://doi.org/10.1111/j.1365-2621.2009.01994.x
Publikováno v:
Journal of Muscle Foods. 20:37-53
Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca1e44f3040669b05daf78ebb0e2b37f
https://doi.org/10.1111/j.1745-4573.2008.00132.x
https://doi.org/10.1111/j.1745-4573.2008.00132.x
Publikováno v:
International Journal of Food Science & Technology. 43:1807-1812
The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2caf8c0ab3b6b4a11676f6ec23a496f
https://doi.org/10.1111/j.1365-2621.2007.01708.x
https://doi.org/10.1111/j.1365-2621.2007.01708.x