'' '' '' '' Enhancement of Shelf Life of Spent Hen Meat Sausages with incorporation of Ginger Extract
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
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Original Research Articles                      Volume : 6, Issue:11, November, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 1124-1130
DOI: https://doi.org/10.20546/ijcmas.2017.611.133


Enhancement of Shelf Life of Spent Hen Meat Sausages with incorporation of Ginger Extract
Mehraj Uddin Reshi1*, Rumase A. Bhat2, Muzamil Rashid Dobi1, Raouf Pirzada2, Sajad A. Beigh2, Wani A. Ahad2, Waseem ul Firdos2 and Altaf Hussain Malik1
1Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Shuhama, Alasteng, Ganderbal, SKUAST-Kashmir, India
2Faculty of Veterinary Sciences and Animal Husbandry, Shuhama, Alasteng, Ganderbal, SKUAST-Kashmir, India
*Corresponding author
Abstract:

Spent hens being the byproducts of poultry layer industry are available in abundance. The problem with utilisation of spent hen meat is their perishability while transporting from one place to another place. So the present investigation was undertaken to assess the shelf life of spent hen meat with addition of natural substances like ginger extract so that such byproducts are utilized as protein source and burden on red meat is minimized. The parameters determined were physico-chemical, proximate analysis and sensory evaluation.


Keywords: Sausage, Spent Hen Meat, Ginger extract, Quality evaluation.
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How to cite this article:

Mehraj Uddin Reshi, Rumase A. Bhat, Muzamil Rashid Dobi, Raouf Pirzada, Sajad A. Beigh, Wani A. Ahad, Waseem ul Firdos and Altaf Hussain Malik. 2017. Enhancement of Shelf Life of Spent Hen Meat Sausages with Incorporation of Ginger Extract.Int.J.Curr.Microbiol.App.Sci. 6(11): 1124-1130. doi: https://doi.org/10.20546/ijcmas.2017.611.133
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