Chicken sausages

Continued part 1, part 2 of ebook "Techniques of healthy cooking" provide readers with content about: main dishes for lunches and dinners; side dishes; breakfast and beverages; baked goods and desserts; chef’s pantry;... Please refer to part 2 of the ebook for details!

303p tieuvulinhhoa 22-09-2022 26 5   Download

In the present study, an attempt was made to detect potentially pathogenic Listeria monocytogenes along with other Listeria spp. From Ready to Eat meat products from retail markets of Punjab. A total of 200 samples of Ready to Eat meat products comprising 17 chicken seekh, 26 chicken nuggets, 52 chicken salami, 14 chicken sausage, 6 bacon, 7 pork sausage, 10 chicken garlic fingers, 1 chicken lollipop, 11 mutton shammi kebab, 10 chicken shammi kebab, 13 chicken Tikka, 1 mutton Tikka, 32 seekh kebab were processed.

7p chauchaungayxua10 19-03-2021 11 1   Download

The present study was intended to evaluate the shelf life of chicken meat sausages incorporated with natural antioxidant extracts i.e., rosemary extract (RE) (Rosmarinus officinalis) and green tea extract (GTE) (Camellia sinensis) each at 0.2 % level and synthetic antioxidant (BHA at 0.01% level) under refrigeration (4±1°c) for a period of 8 days.

8p kethamoi6 29-06-2020 24 0   Download

The objective of this study was to develop chicken meat sausages with the inclusion of capsicum and to assess the pH, cooking yield, emulsion stability, proximate composition and sensory properties. Chicken meat sausages were prepared with the addition of 0%, 7%, 14% and 21% of capsicum replacing the corresponding amount of lean meat in preparation of chicken sausages.

10p nguaconbaynhay6 24-06-2020 9 0   Download

Chicken sausage from poultry by-products were prepared from a standardized formulation and were extended with optimized level of non meat binders viz., sodium caseinate and whole egg powder at 0.5, 1.5 and 2.5% and 2, 4,and 6% level respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected.

5p nguaconbaynhay4 22-03-2020 10 2   Download

Meat from spent broiler breeder hens is sold at a lower price because of its poor texture and acceptability when compared to the broilers. The present study was designed for proper utilization of this less expensive meat to produce cheaper and economically viable nutritious value added chicken sausages.

12p nguaconbaynhay4 22-03-2020 12 1   Download

I was a closet meat eater, a vegetarian trying not to get caught with a pork chop, beef patty, or chicken sausage in my hand. Now I am a fl exitarian and don’t have to wear a scarlet letter for eating a little red meat. I want to be a vegetarian because of the countless health benefi ts. I also want to enjoy backyard barbecue hamburgers in the summertime, hot dogs at a Cubs baseball game, Grandma’s pork roast made with love, my father-in-law’s beef chili, Mom’s perfectly seasoned steak grilled to perfection by Dad, and Th anksgiving turkey....

304p bimap_5 30-12-2012 42 4   Download