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Effect of blade tenderization on physicochemical and ultrastructural properties of spent hen meat.

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Title Effect of blade tenderization on physicochemical and ultrastructural properties of spent hen meat.
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Creator Kiran M, Sudhakar Reddy K, Kondal Reddy K, Madhav Rao T and Naveena B.M
 
Subject Blade tenderization physicochemical ultrastructural hen meat
 
Description Not Available
This study was conducted to unravel the effect of blade tenderization on physico-chemical and ultrastructuralproperties of spent hen meat. The Pectoralis major muscles subjected to blade tenderization (BT) and non-treatedcontrol were evaluated for pH, water-holding capacity (WHC), collagen content, collagen solubility, protein solubility(sarcoplasmic, myofibrillar and total proteins), muscle fibre diameter and sodium dodecyl sulphate-polyacrylamidegel electrophoresis (SDS-PAGE). Cooked meat chunks were also evaluated for Warner-Bratzler shear force (WBSF)values. The results indicated a significant increase in WHC and collagen solubility in blade tenderized meat chunks.There was a significant (p
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Date 2018-11-17T04:56:53Z
2018-11-17T04:56:53Z
2013-12-31
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/11662
 
Language English
 
Relation Not Available;
 
Publisher Elsevier