ICAR Research Data Repository for Knowledge Management
STUDIES ON UTILIZATION OF POULTRY OFFALS FOR PREPARATION OF SAUSAGES
KrishiKosh
View Archive Info| Field | Value | |
| Title |
STUDIES ON UTILIZATION OF POULTRY OFFALS FOR PREPARATION OF SAUSAGES
MVSC;CVSc;TPTY; Acc No:T1005 |
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| Creator |
SRINIVASA RAO, GURUGUBELLI
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| Contributor |
MOORTHY, P. R.S.
PRABHAKARA REDDY, K SREENIVASULU, D |
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| Subject |
POULTRY OFFALS; SAUSAGES; spent chicken; chicken meats
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| Description |
THESES
ABSTRACT : An investigation was carried out to study the utilization of edible poultry offals for preparation of spent chicken meat sausages in both raw and partially cooked chicken meats. In the preparation of chicken meat sausages edible poultry offals like skin, liver, gizzard and heart were utilized. The investigation was carried out in two phases. In the first phase, four different formulations comprising 0, 10, 20 and 30 percent level of edible offals were used in the preparation of chicken meat sausages. The above four formulations were subjected to the qualitative and organoleptic analysis. The chicken meat sausage formulation containing 10 percent edible offals was selected for pursuing the preservative studies, as this formulation has recorded significantly (P College of Veterinary Science , TIRUPATI – 517 502 |
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| Date |
2016-12-21T15:52:42Z
2016-12-21T15:52:42Z 2003-10 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/91939
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| Language |
en
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| Format |
application/pdf
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| Publisher |
Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P
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