Effect of Papain on Tenderness of Spent Chicken Meat

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dc.contributor.advisorAbraham, Robinson J.J.
dc.contributor.advisorPandiyan, A. Serma Saravana
dc.contributor.advisorDas, Chakradhar
dc.contributor.authorBhaskar, Kanchi
dc.contributor.authorTANUVAS
dc.date.accessioned2018-02-19T11:12:46Z
dc.date.available2018-02-19T11:12:46Z
dc.date.issued2015
dc.descriptionTNV_THE_Y2015_MVM13018en_US
dc.description.abstractA 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810041165
dc.keywordsEffect - Papain - Tenderness - Spent Chicken Meaten_US
dc.language.isoenen_US
dc.pages1-5en_US
dc.publisherTANUVAS, Chennaien_US
dc.subLivestock Product Technologyen_US
dc.subjectVeterinary Scienceen_US
dc.themeLivestock Products Technologyen_US
dc.these.typeM.Scen_US
dc.titleEffect of Papain on Tenderness of Spent Chicken Meaten_US
dc.typeThesisen_US
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