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PROPER UTILIZATION OF SPENT HENS BY MECHANICAL DEBONING PROCESS.

[In Spanish. / En espagnol.]

Author(s) : KUMAR S., FELLOW D.

Type of article: Article

Summary

THE PURPOSE OF THE FIRST PART IS TO COMPARE THE PHYSICAL AND CHEMICAL PROPERTIES OF MECHANICALLY DEBONING MEAT FROM BROILER BACKS AND WHOLE CARCASSES FROM SPENT HENS. CALCIUM, IRON, AND CADMIUM CONTENTS, WATER HOLDING AND EMULSIFYING CAPACITIES, COLLAGEN, THIOBARBITURIC ACID, PH AND FATTY ACIDS, WERE DETERMINED. THE SECOND PART STUDIES THE EFFECT OF PROPYL-GALLATE AND SODIUM TRIPOLYPHOSPHATE ON THE KEEPING QUALITY OF MECHANICALLY DEBONED POULTRY MEAT DURING FROZEN STORAGE.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1987-0568
  • Languages: Spanish
  • Source: Noticiteca - vol. 16 - n. 1-2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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