Preparation and storage stability of meat spread developed from spent hens
Aim: The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products. Materials and Methods: Carcasses were processed within 30 min of slaughter and conditioned at 4±...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2015-05-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.8/May-2015/17.pdf |