Effect of Vacuum Tumbling on Cooking Yield and Physical Property of Tandoori Prepared from Broiler Meat

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dc.contributor.authorPopat, Dukare Sagar
dc.contributor.authorManohar, G. Raj
dc.contributor.authorRamamurthy, N.
dc.contributor.authorNarendrababu, R.
dc.contributor.authorTANUVAS
dc.date.accessioned2017-09-05T09:11:20Z
dc.date.available2017-09-05T09:11:20Z
dc.date.issued2016-10
dc.description.abstractTandoori 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.en_US
dc.identifier.issn2278-3687
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810030469
dc.keywordsVeterinary Science, Poultry Science, Tandoori, Tumbler, broiler, marinating, Shear force valueen_US
dc.language.isoen_USen_US
dc.pages3603 – 3609en_US
dc.relation.ispartofseries;5
dc.subjectVeterinary Scienceen_US
dc.subjectPoultry Scienceen_US
dc.titleEffect of Vacuum Tumbling on Cooking Yield and Physical Property of Tandoori Prepared from Broiler Meaten_US
dc.title.alternativeInternational Journal of Science, Environment and Technologyen_US
dc.typeArticleen_US
dc.volume5en_US
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