Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810041165
Authors: Bhaskar, Kanchi
TANUVAS
Advisor: Abraham, Robinson J.J.
Pandiyan, A. Serma Saravana
Das, Chakradhar
Title: Effect of Papain on Tenderness of Spent Chicken Meat
Publisher: TANUVAS, Chennai
Language: en
Type: Thesis
Pages: 1-5
Agrotags: Veterinary Science
Keywords: Effect - Papain - Tenderness - Spent Chicken Meat
Abstract: A study on the effect of papain on tenderness of spent hen meat by different method of application víz. Marination, marination in combination With Vacuum Lumbling, injection and injection in combination with Vacuum tumbling and different conceniration of ultra refined papain powder (URPP) viz.100, 125 and 150 tyrosine units and control stored at 4 ± 1°C. Physico-chemical characteristics víz. pH, Shear force value, Myofibrillar fragmentation index, protein solubiiíty, collagen solubility and Organoleptic characteristics Were anaiyzed at 30, 120 and 240 minutes.
Description: TNV_THE_Y2015_MVM13018
Subject: Livestock Product Technology
Theme: Livestock Products Technology
These Type: M.Sc
Issue Date: 2015
Appears in Collections:Theses & Dissertations

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