Processing and Evaluation of Chicken Pickle

Jump To References Section

Authors

  • Post Harvest Technology Centre, AEC&RI, Tamil Nadu Agricultural University, Coimbatore ,IN
  • Post Harvest Technology Centre, AEC&RI, Tamil Nadu Agricultural University, Coimbatore ,IN

Abstract

Poultry plays a vital role in the meat eating section of the Indian population. In the past two decades a revolutionary growth has been observed in the poultry industry in the country. The poultry meat position is third in the meat production standing after goat and buffalo meat. Poultry meat has a high protein content varying from 18 -25 per cent and contains all essential amino acids, B vitamins, minerals and unsaturated fat. Hence there is a need to preserve the poultry meat. A good food preservation system combines salting to selectively control microorganisms and fermentation to stabilize the treated materials. The process when applied to fruits and vegetables is called pickling.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2006-12-01

How to Cite

Geetha, P., & Thirumaran, A. S. (2006). Processing and Evaluation of Chicken Pickle. The Indian Journal of Nutrition and Dietetics, 43(12), 533–538. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/6279

Issue

Section

Original Articles