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Quality attributes of low fat designer chevon meat patty


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days


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Rs. 3,651

Availability: In stock

  • Product Description

In today perspective, consumers have become increasingly more health conscious and try to reduce dietary fat intake by consuming low fat foods especially red meat products which has higher fat contents. Ten percent egg albumin liquid and five percent skim milk powder were found to be optimum for designing low fat chevon patties. The designed meat product is having better nutraceutical values viz. lower fat content, better shelf life and low price.Among the two viz: ten percent egg albumin liquid and five percent skim milk powder, egg albumin liquid was found to be best for the preparation of cooked chevon patties.The chevon patties could be conveniently packed in LDPE for a period of fourteen days in refrigerated condition without any marked loss of physico-chemical, microbial and sensory quality.

Product Specifications
SKU :COC100317
AuthorRohit Sharma and ARVIND KUMAR
Number of Pages108
Publishing Year2011-11-09T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00