ICAR Research Data Repository for Knowledge Management
Quality analysis of vacuum packed super chilled chicken breast at 24 hours storage.
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View Archive Info| Field | Value | |
| Title |
Quality analysis of vacuum packed super chilled chicken breast at 24 hours storage.
Not Available |
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| Creator |
Rathod K.S, Ambadkar R.K, Naveena B.M and Suresh K D
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| Subject |
Chicken breast, Superchilling, Vacuum packaging, 24 h storage,Quality analysis
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| Description |
Not Available
The present study was conducted to compare the quality of vacuum packed superchilled (-1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly. There was significant (P Not Available |
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| Date |
2018-09-29T09:46:00Z
2018-09-29T09:46:00Z 2017-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7394 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
International Journal of Current Microbioilogy and Applied Science
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