AHA-BUCH

Development of value added chicken sausage

Development of chicken sausage with addition of poultry by-products and binder
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ISBN-13:
9783848492657
Einband:
Paperback
Seiten:
88
Autor:
Subhash Verma
Gewicht:
147 g
Format:
220x150x5 mm
Sprache:
Englisch
Beschreibung:

The term sausage is derived from the Latin word Salsus and that refer to chopped or minced meat preserved by salting. In ancient times, sausage mixture encased in animal intestine or stomach was more or less cylindrical in shape. It has been reported that sausage was used by the Babylonians, Chinese and Greeks about 1500 B.C. It is one of the oldest and most popular comminuted meat products whose origin can be traced back in antiquity. USDA meat inspection committee classified sausage as fresh, uncooked smoked, cooked smoked, cooked dry, semi-dry, luncheon meat, loaves and jellied products. It becomes more economical when it is manufactured from the cheaper cuts of meat and by-products. Since the product prepared from meat alone is far reach from the general consumers, attempts have to be made to develop value added chicken sausage using low value components along with non-meat ingredients without adversely affecting its sensory quality. Traditionally by-products have been a part of sausage and other processed meats for centuries. Utilization of edible by-products in processed meat products is usually determined by consumer s judgement, regulatory requirement, hygiene, legislati