Record Details


Field	Value

Title	Consumption Pattern and Quality Characteristics of Tandoor/Tikka Type Chicken Meat Product Not Available

Creator	Sen A.R, Bhaskar Reddy G.V, Muthukumar M, Naveena B.M and Nithin A.S

Subject	Chicken tikka, consumption pattern, cooking methods, quality character

Description	Not Available The present study was envisaged to assess the consumption pattern and influence of different cooking methods on quality characteristics of tandoor/tikka type of chicken meat product. A total of 112 consumers at 8 restaurants throughout Hyderabad were surveyed for consumption pattern of tandoor type muscle food based products. Most of the consumers prefer such type of product prepared from mutton. However, 43.14 % of consumers prefer chicken based and 6.86% of consumers prefer fish products. Amongst the products surveyed, 31% consumers are preferring tandoor type of products, whereas 10% consumers mostly like tikka/kebabs type of products. The 70% of total consumers take these types of products twice in a week. The 42.50% of consumers are taking more than 200gm of such products at a time. Cooking methods significantly (P Not Available

Date	2018-12-05T07:16:09Z 2018-12-05T07:16:09Z 2014-01-31

Type	Article

Identifier	Not Available Not Available http://krishi.icar.gov.in/jspui/handle/123456789/15587

Language	English

Relation	Not Available;

Publisher	Elsevier

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