Quantity :1
Title: Preparation of Surimi-like products from broiler and culled egg-type ducks (Anas platyrhnchos Linn.) meat.
Author : Juni Sumarmono
The possibility of utilizing broiler and culled egg-type duck meat for the manufacture of surimi-like products was evaluated. The procedure used was modified from surimi processing. The meat was ground three times through a five mm diameter grinder blade. Ground duck meat was washed with either ice tap water (treatment 1), 0.1 percent NaCl solution (treatment 2) or 0.5 percent NaHCO3 solution (treatment 3) three times. Unwashed ground meat was used as control.
Subject:
animal science surimi ducks meat broiler Anas platyrhynchos culled egg
Material : theses
Publisher : University of the Philippines Los Baños,
Publication Date : 1998
PR-T
1998
T - AnSc 45
SEARCA Library
TD