January 2011

Tissue engineered meat- Future meat

Current meat production methods have many health, environmental and other problems associated with them like high risk of infectious animal diseases, nutrition-related diseases, resource use and environmental pollution through green house gas emissions, decrease in the fresh water supply, erosion and subsequent habitat and biodiversity loss (Asner et al., 2004; Savadogo et al., 2007) besides the use of farm animals and...

Author(s): Z. F. Bhat and Hina Bhat

January 2011

Utilization of clove powder as phytopreservative for chicken nuggets preparation

An investigation was undertaken to explore the possibilities of utilization of clove powder as phyto-preservative in chicken nuggets prepared from spent hen meat and then storage study was conducted at 4±1°C, to assess the effect of test ingredient (clove powder) on sensory and microbiological qualities of optimized product in comparison with its control counterpart. Addition of clove powder in standard...

Author(s): Devendra Kumar and V. K. Tanwar

January 2011

Effect of black bean (Vigna mungo) on the quality characteristics of oven-roasted chicken seekh kababs

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by oven roasting method of cooking and their extension with black bean paste (hydrated 1:1 w/w). Three levels of black bean paste viz. 10, 15 and 20% were used as extender replacing lean meat in the formulation. The chicken seekh kababs formulated without...

Author(s): Z. F. Bhat and V. Pathak