ICAR Research Data Repository for Knowledge Management
Effect of partially purified Ginger enzyme and commercially available papain on quality of spent hen meat
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of partially purified Ginger enzyme and commercially available papain on quality of spent hen meat
Not Available |
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| Creator |
Effect of partially purified Ginger enzyme and commercially available papain on quality of spent hen meat
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| Subject |
Ginger enzyme, Meat quality, Microbial quality, Papain, Spent hen meat
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| Description |
Not Available
A study has been carried out to determine the partially purified ginger enzyme (GE) and commercially available papain in combination with curing agent on qualities of spent hen meat. The meat chunks were marinated for 3 hrs at room temperature and analysed for physico-chemical and microbial qualities. The pH values did not show any significant difference between the treatments. Water holding capacity and cooking yield were significantly (p Not Available |
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| Date |
2019-12-02T07:43:49Z
2019-12-02T07:43:49Z 2018-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/26258 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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