Development of Ready-To- Eat Vowksa Rep, A traditional pork product - Deuri, Deepshikha;Chamliani, Lal;Das, Anup Kr.
40,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 1-2 Wochen
payback
20 °P sammeln
  • Broschiertes Buch

A study on the development of ready-to-eat Vawksa rep - a traditional pork product of Mizoram was carried out in the Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Central Agricultural University, Selesih, Aizawl as per the pre - designed plan of work. Meaty cuts (ham) were purchased from freshly slaughtered pigs of about 8 months to 1 year of age from the local market. The lean cuts were brought to the laboratory in polyethylene bags and were cut into small pieces of almost uniform size and shape. These were then repackaged and allotted to…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
A study on the development of ready-to-eat Vawksa rep - a traditional pork product of Mizoram was carried out in the Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Central Agricultural University, Selesih, Aizawl as per the pre - designed plan of work. Meaty cuts (ham) were purchased from freshly slaughtered pigs of about 8 months to 1 year of age from the local market. The lean cuts were brought to the laboratory in polyethylene bags and were cut into small pieces of almost uniform size and shape. These were then repackaged and allotted to four Treatment (T) groups viz. T1, T2, T3 & T4 as per processing technique adopted -: T1 (Pressure cooked and smoked), T2 (Cooked and smoked simultaneously in the smoke unit), T3 (Curing + pressure cooking + smoking), T4 (Curing + cooking and smoking simultaneously in the smoke unit) and stored thereafter at refrigeration temperature (4±10C). The meat products of different treatment groups were evaluated for their physico-chemical, microbiological and sensory qualities on 0, 1st, 5th, 10th and 15th d of storage. Proximate composition viz. moisture, protein and fat content of the meat products we
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Autorenporträt
Dr. Deepshikha Deuri has completed BVSc and AH in 2012 from CVSc, Assam Agricultural University, Khanapara, Guwahati-22 and MVSc(Livestock products Technology) in 2014 from Central Agricultural University, CVSc & AH, Selesih, Mizoram. She has Qualified ASRB-NET in 2014. Presently posted as Junior Scientist at AICRP on PHET, Deptt. of LPT, Khanapara