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Bony Cuts of Spent Hens in Chicken Whey Soup


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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Rs. 3,651

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  • Product Description

In India, consumer preference for broiler meat is affecting the marketing of spent hens. Consumers now-a-days prefer selective cuts like breast, leg pieces etc. This has resulted in increased availability of low value bony cuts like back, neck and wings which are uneconomical to use because of lower meat yield and more requirement of labour. Significant amount of lean meat is left over in spite of careful manual deboning of chicken. So different bony cuts and whey, the major by products of poultry processing and dairy industry respectively are not used properly in food products in India. Hence, the present study was conducted to prepare chicken whey soup by utilizing neck, back and wings (25 % separately) along with other necessary ingredients without affecting the quality as well as sensory attributes of the soup. From the above study it can be concluded that in preparation of chicken whey soup neck, back and wings may be used at 25 % level without affecting the physico-chemical and sensory quality of the product and can be stored at refrigeration temperature for 15 day in LDPE bags with good overall acceptability.

Product Specifications
SKU :COC58376
AuthorKhokan Ghorai,Anupam Khan and Vinay Kumar Tanwar
Number of Pages108
Publishing Year2012-03-27T00:00:00.000
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-06-08 00:00:00