Utilization of spent meat from chicken essence factory for the production of Kunchiang sausage and furikake
1999
Kittiphong Huangrak | Suwimon Keeratipibul(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Dept. of Food Technology)
Objective of this research was to study the substitution of the fresh chicken meat by spent meat from chicken essence factory in chicken kuncheang. The result showed that 30 percent of chicken meat can be substituted. After one month, product total count increased but not over the industrial standard and there was no change in Thiobarbituric acid value (TBA). Another objective was to use spent meat in formulation and production developing of Furikake. Furikake was produced by mixing spent meat with seasoning, dried with drum dryer using steam pressure 85 psi and ratio of spent meat to water=1:1.7. Moisture content of product was 3-8 percent.
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