Preparation of Chicken Emulsion from Spent Hen Meat for Stuffing Parathas

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Authors

  • Geeta Chauhan
     Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122 ,IN
  • N. Kondaiah
     Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122 ,IN
  • A. S. R. Anjaneyulu
     Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122 ,IN
  • S. K. Mendiratta
     Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122 ,IN

Abstract

Meat has been a source of nourishment for man since time immemorial. Poultry meat is most preferred due to it's many positive characteristics like excellent flavour, easy digestibility, low fat content, high amount of polyunsaturated fatty acids, and tenderness because of low connective tissue and shorter muscle fibre. It is rich in protein and fairly good in vitamins and minerals.

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Published

2004-03-01

How to Cite

Chauhan, G., Kondaiah, N., Anjaneyulu, A. S. R., & Mendiratta, S. K. (2004). Preparation of Chicken Emulsion from Spent Hen Meat for Stuffing Parathas. The Indian Journal of Nutrition and Dietetics, 41(3), 118–123. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6559

Issue

Volume 41, Issue 3, March 2004

Section

Original Articles

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