Effect of Vacuum Tumbling on Cooking Yield and Physical Property of Tandoori Prepared from Broiler Meat
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Date
2016-10
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Abstract
Tandoori chicken was prepared by using vacuum tumbler (tumbling time 30min, 1
hr, 2hrs, 3hrs). Fresh meat and product were subjected to study the physical parameters.
Results have indicated that product having 2hrs tumbling time have shown highly significant
difference (P≥0.01) for cooking yield and marinate uptake. For fresh meat there is no
significant difference between treatment and control for colour and Shear force Value. For
Tandoori meat, there is highly significant difference (P≥0.01); 2 hrs tumbling product have
very low Shear force value. There is no significant difference for colour but more tumbling
time product have better colour than others.
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Keywords
Veterinary Science, Poultry Science