ASSESSMENT OF FRESHNESS IN CHICKEN MEAT BY ELECTRICAL IMPEDANCE

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dc.contributor.authorUmabharathi, K.
dc.contributor.authorRao, V. Appa
dc.contributor.authorBabu, R. Narendra
dc.contributor.authorKarthiayani, A.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-09-09T09:50:25Z
dc.date.available2019-09-09T09:50:25Z
dc.date.issued2015
dc.descriptionTNV_TH_2015_MTM13005en_US
dc.description.abstractA study was conducted to evaluate the freshness of chicken meat by measuring the electric properties such as impedance, resistivity, conductivity of the Chicken thigh and breast meat stored at 4 ± 1° C at various intervals viz., 0, 4, 8, 12, 24, 36, 48, 72 hours alter slaughter and to correlate these properties with physico -chemical characteristics like pH, ERV, Colour, Water holding capacity.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810127125
dc.keywordsFood Technologyen_US
dc.language.isoen_USen_US
dc.pages1-4en_US
dc.publisherTANUVAS, Chennaien_US
dc.subFood Technologyen_US
dc.subjectFood Technologyen_US
dc.themeFood Technologyen_US
dc.these.typeM.Tech.en_US
dc.titleASSESSMENT OF FRESHNESS IN CHICKEN MEAT BY ELECTRICAL IMPEDANCEen_US
dc.typeThesisen_US
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