Год выпуска: 2012 Автор: Khokan Ghorai,Anupam Khan and Vinay Kumar Tanwar Издательство: LAP Lambert Academic Publishing Страниц: 108 ISBN: 9783846503874
Описание
In India, consumer preference for broiler meat is affecting the marketing of spent hens. Consumers now-a-days prefer selective cuts like breast, leg pieces etc. This has resulted in increased availability of low value bony cuts like back, neck and wings which are uneconomical to use because of lower meat yield and more requirement of labour. Significant amount of lean meat is left over in spite of careful manual deboning of chicken. So different bony cuts and whey, the major by products of poultry processing and dairy industry respectively are not used properly in food products in India. Hence, the present study was conducted to prepare chicken whey soup by utilizing neck, back and wings (25 % separately) along with other necessary ingredients without affecting the quality as well as sensory attributes of the soup. From the above study it can be concluded that in preparation of chicken whey soup neck, back and wings may be used at 25 % level without affecting the physico-chemical and...
Господи, простите, что так мучаю Вас. только что мне сказали, что план, который Вы мне составили хороший, главное, чтобы все было выполнено по требованиям.