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Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage

✍ Scribed by Kanatt, Sweetie R.; Rao, M.S.; Chawla, S.P.; Sharma, Arun

Book ID
120654399
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
486 KB
Volume
53
Category
Article
ISSN
1096-1127

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A study was made on the fatty acid composition of dietetic ready-to-cook products of boneless chicken legs or breasts prepared by curing using several curing mixtures during frozen storage. Leg muscles were found to be richer in unsaturated fatty acids than breast muscles, substantial differences ha