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Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens

Indian Agricultural Research Journals

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Title Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens
 
Creator Rao, K H
Anjaneyulu, A S R
Singh, R R B
Dubey, P C
Yadav, P L
 
Subject Broiler spent hens; Carcass components; Edible byproducts; Quality attributes; Smoked chicken sausages; Whey protein concentrate
 
Description Quality of smoked chicken sausages formulated with broiler spent hen meat and edible byproducts in natural proportion and different levels of whey protein concentrate (WPC) was examined. The edible components available for product processing were 67% lean meat, 11.4% fat, 19% skin and 2.6% gizzard and heart. Addition of WPC at 1.5% significantly (P
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2012-07-02
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/20655
 
Source The Indian Journal of Animal Sciences; Vol 69, No 6 (1999)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/20655/10492
 
Rights Copyright (c) 2014 The Indian Journal of Animal Sciences