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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 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
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 /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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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
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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