Effect of Marination and Polyphosphate on Quality Improvement of Spent Layer Meat

By:

Anilkumar M

Contributor(s):

Abraham J (Guide)

Material type:

TextPublication details: Mannuthy Department of Livestock Products Technology (Meat Technology Unit), College of Veterinary and Animal Sciences 1997DDC classification:

636.088 ANI/EF

Online resources:

Click here to access online

Dissertation note: MVSc Abstract: Six spent chicken were slaughtered and cut into suitable size, cut up parts were divided into 8 equal parts, two parts were kept as control and the remaining 6 parts were divided into 2 groups and were dipped in 3 per cent STPP solution for 30 minutes and drained, three marinades were prepared containing either curd, lemon juice or tomato pulp. Samples of each group were marinated and kept at 40 C overnight. Parameters such as pH, water holding capacity, weight after marination, weight after overnight chilling, cooking yield and sensory scores were studied after pressure cooking followed by frying and microwave cooking. In this study, it was observed that marination had a significant effect on pH, water holding capacity, cooking yield and organoleptic qualities. The spent chicken meat treated with tomato pulp marinade had the highest score for pH, water holding capacity, cooking yield and organoleptic qualities.

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Theses	KAU Central Library, Thrissur Theses				636.088 ANI/EF (Browse shelf(Opens below))					Available			171194

MVSc

Six spent chicken were slaughtered and cut into suitable size, cut up
parts were divided into 8 equal parts, two parts were kept as control and the
remaining 6 parts were divided into 2 groups and were dipped in 3 per cent
STPP solution for 30 minutes and drained, three marinades were prepared
containing either curd, lemon juice or tomato pulp. Samples of each group
were marinated and kept at 40 C overnight.
Parameters such as pH, water holding capacity, weight after marination,
weight after overnight chilling, cooking yield and sensory scores were studied
after pressure cooking followed by frying and microwave cooking.
In this study, it was observed that marination had a significant effect on
pH, water holding capacity, cooking yield and organoleptic qualities. The spent
chicken meat treated with tomato pulp marinade had the highest score for pH,
water holding capacity, cooking yield and organoleptic qualities.

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