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EFFECT OF CHILLING, FREEZING, THAWING AND COOKING ON PIGEON CARCASSES.

Author(s) : KESHRI R. C., SHARMA N.

Type of article: Article

Summary

MOISTURE GAIN IN 1 TO 4 HOURS OF CHILLING OF PIGEON CARCASSES IN SLUSH ICE AVERAGED TO 6.32%. PERCENT GAIN WAS NOT SIGNIFICANTLY DIFFERENT (P LOWER THAN 0.05) BETWEEN SQUABS AND ADULTS AND ALSO BETWEEN MALES AND FEMALES. CHILLING TIME AFFECTED THE MOISTURE ABSORPTION. AVERAGE MOISTURE LOSS ON FREEZING AT 255 K (-18 DEG C), AND STORAGE AT 263 K (-10 DEG C), FOR 10 DAYS WAS ABOUT 1.95%. THE LOSS WAS LOWER IN MALES THAN IN FEMALES. THAWING AND COOKING LOSSES INCREASED WITH INCREASE IN CHILLING TIME.

Details

  • Original title: EFFECT OF CHILLING, FREEZING, THAWING AND COOKING ON PIGEON CARCASSES.
  • Record ID : 1990-1941
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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