Bookcover of Hurdle technology for preservation of ready to eat chicken curry
Booktitle:

Hurdle technology for preservation of ready to eat chicken curry

LAP LAMBERT Academic Publishing (2013-07-14 )

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ISBN-13:

978-3-659-37550-7

ISBN-10:
3659375500
EAN:
9783659375507
Book language:
English
Blurb/Shorttext:
Amongst the edible meat, broiler is low in fat but rich in protein content. The white meat of poultry is the best alternative health conscious for the meat consumers. Now a days, fast food parlours and restaurant are coming up rapidly with an aim to cater the needs of the people in places where life is very fast, highly mechanized and industrialized. Meat curry in India is a traditional meat product which is eaten afresh. But due to their perishable nature, such preparations are spoiled after 8 - 10 h at ambient temperature. Thus, there is an urgent need to improve existing methods of preservation that allows further production of safe and stable food. Therefore, the present study has discussed development of shelf stable ready to eat chicken curry from broiler meat by applying hurdle technology concept, which will be useful to meat industries wishing to launch curry products as well as to the professionals in meat science or anyone else who may be consider this information while planning their research based on hurdle technology.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Kishor Rathod, Prabhakar Zanjad, Rajhans Ambadkar
Number of pages:
96
Published on:
2013-07-14
Stock:
Available
Category:
Other
Price:
54.90 €
Keywords:
hurdle technology, ambient temperature, Preservation, chicken, curry

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