Effect of different tenderization methods on spent hen meat quality: A Research guide on Spent hen meat tenderization - Softcover
Inhaltsangabe
Tenderness is considered as an important quality attribute with regard to eating satisfaction of meat. In an effort to develop a technology for effective and profitable utilization of large quantity of spent hen meat available in India, this book discusses the efficacy of a new enhancing ingredient (ammonium hydroxide) and a well known mechanical method (blade tenderization) in improving tenderness and other quality of spent hen meat. The various methods and procedures like pH, water holding capacity (WHC), collagen content, collagen solubility, protein extractability, myofibrillar fragmentation index (MFI), Warner-Bratzler shear force (WBSF), muscle fibre diameter, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), transmission electron microscopy (TEM), cooking yield, cooked meat pH and sensory evaluation used to measure tenderness are discussed. The evidence of increased tenderness and overall palatability scores through synergistic action of BT+AHT on both myofibrillar and collagen induced toughness are discussed using suitable images and tables. This book acts as a guide for meat researchers who want to work in the field of Tenderness.
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Über die Autorin bzw. den Autor
Kiran M. PhD trabalha como Professor Assistente na Faculdade de Veterinária de Bidar, KVAFSU, Karnataka. As suas áreas de investigação são a proteómica da carne, o processamento da carne, o controlo da qualidade, as embalagens comestíveis e os produtos de carne funcionais. Tem vários artigos nacionais e internacionais revistos por pares no seu crédito, sendo também membro editorial e revisor de muitas revistas.
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Effect of different tenderization methods on spent hen meat quality
Verlag:
LAP LAMBERT Academic Publishing Jun 2017, 2017
ISBN 10: 3330319100
ISBN 13: 9783330319103
Neu
Taschenbuch
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Tenderness is considered as an important quality attribute with regard to eating satisfaction of meat. In an effort to develop a technology for effective and profitable utilization of large quantity of spent hen meat available in India, this book discusses the efficacy of a new enhancing ingredient (ammonium hydroxide) and a well known mechanical method (blade tenderization) in improving tenderness and other quality of spent hen meat. The various methods and procedures like pH, water holding capacity (WHC), collagen content, collagen solubility, protein extractability, myofibrillar fragmentation index (MFI), Warner-Bratzler shear force (WBSF), muscle fibre diameter, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), transmission electron microscopy (TEM), cooking yield, cooked meat pH and sensory evaluation used to measure tenderness are discussed. The evidence of increased tenderness and overall palatability scores through synergistic action of BT+AHT on both myofibrillar and collagen induced toughness are discussed using suitable images and tables. This book acts as a guide for meat researchers who want to work in the field of Tenderness. 144 pp. Englisch. Bestandsnummer des Verkäufers 9783330319103
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Effect of different tenderization methods on spent hen meat quality
Verlag:
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330319100
ISBN 13: 9783330319103
Neu
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Kiran MohanKiran M. PhD is working as Assistant Professor at Veterinary College Bidar, KVAFSU, Karnataka. His research areas are meat proteomics, meat processing, quality control, edible packaging & functional meat products. He has s. Bestandsnummer des Verkäufers 509615069
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Effect of different tenderization methods on spent hen meat quality
Verlag:
LAP LAMBERT Academic Publishing Jun 2017, 2017
ISBN 10: 3330319100
ISBN 13: 9783330319103
Neu
Taschenbuch
Anbieter: buchversandmimpf2000, Emtmannsberg, BAYE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Tenderness is considered as an important quality attribute with regard to eating satisfaction of meat. In an effort to develop a technology for effective and profitable utilization of large quantity of spent hen meat available in India, this book discusses the efficacy of a new enhancing ingredient (ammonium hydroxide) and a well known mechanical method (blade tenderization) in improving tenderness and other quality of spent hen meat. The various methods and procedures like pH, water holding capacity (WHC), collagen content, collagen solubility, protein extractability, myofibrillar fragmentation index (MFI), Warner-Bratzler shear force (WBSF), muscle fibre diameter, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), transmission electron microscopy (TEM), cooking yield, cooked meat pH and sensory evaluation used to measure tenderness are discussed. The evidence of increased tenderness and overall palatability scores through synergistic action of BT+AHT on both myofibrillar and collagen induced toughness are discussed using suitable images and tables. This book acts as a guide for meat researchers who want to work in the field of Tenderness.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 144 pp. Englisch. Bestandsnummer des Verkäufers 9783330319103
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Effect of different tenderization methods on spent hen meat quality : A Research guide on Spent hen meat tenderization
Verlag:
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330319100
ISBN 13: 9783330319103
Neu
Taschenbuch
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Tenderness is considered as an important quality attribute with regard to eating satisfaction of meat. In an effort to develop a technology for effective and profitable utilization of large quantity of spent hen meat available in India, this book discusses the efficacy of a new enhancing ingredient (ammonium hydroxide) and a well known mechanical method (blade tenderization) in improving tenderness and other quality of spent hen meat. The various methods and procedures like pH, water holding capacity (WHC), collagen content, collagen solubility, protein extractability, myofibrillar fragmentation index (MFI), Warner-Bratzler shear force (WBSF), muscle fibre diameter, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), transmission electron microscopy (TEM), cooking yield, cooked meat pH and sensory evaluation used to measure tenderness are discussed. The evidence of increased tenderness and overall palatability scores through synergistic action of BT+AHT on both myofibrillar and collagen induced toughness are discussed using suitable images and tables. This book acts as a guide for meat researchers who want to work in the field of Tenderness. Bestandsnummer des Verkäufers 9783330319103
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Effect of different tenderization methods on spent hen meat quality | A Research guide on Spent hen meat tenderization
Verlag:
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 3330319100
ISBN 13: 9783330319103
Neu
Taschenbuch
Anbieter: preigu, Osnabrück, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Effect of different tenderization methods on spent hen meat quality | A Research guide on Spent hen meat tenderization | Mohan Kiran (u. a.) | Taschenbuch | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9783330319103 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. Bestandsnummer des Verkäufers 120563910
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