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Tenderization of culled poultry meat

JAGANNATH Singh

Tenderization of culled poultry meat - Food Science and Technology - Ludhiana PAU 1983 - 167,21L

Papain (50, 100 and 150 ppm) sodium chloride and trisodium polyphosphate (025, 05 and 1 %) and a combination of papain (50 ppm) sodium chloride (005) and trisodium polyphosphate (005) were studied for the tenderization of culled hen (White Leghorn) carcas

Subjects--Topical Terms:
MEAT -- TENDERIZATION

Subjects--Index Terms: CULLED HEN CARCASSES EGG & MEAT MEAT -- TENDERIZATION POULTRY PROCESSING PULLET HEN TENDERIZERS.

Dewey Class. No.: T 664.93 J19T

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