EFFECT OF VACUUM TUMBLING ON TANDOORI CHICKEN QUALITY”
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Date
2015
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
A study was canied out to detennine the effect of Vacuum tumbling on
tandoori chicken quality and its suitability for adoption of that technique for
commcrcial processing of tandoori chicken. The study was carried out in four
experimental phases. In first experimental phase 12 trials with each five
commercial broilers reared in Department of Poultry Science, Madras Veterinary
College, Chennai-7 were subjected for the study. In second experimental phase
siinilar to the first phase rcared, native chicken were subjected, in the third phase
Commercial broiler purchased from market and in the fourth phase, native chicken
purchased from market were subjected for study. Fresh meat and Tandoori
product prepared from those meat were subjected to Physico-chcinieal,
microbiological and sensory studies.
Description
TNV_TH_2015_MVM13021
Keywords
Veterinary Science, Poultry Science