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Development of concentrated meat gravies.

Kadkol, S. B. and Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Dhanaraj, S. and Govindarajan, V. S. and Baliga, B. R. (1980) Development of concentrated meat gravies. Journal of Food Science and Technology, 17 (3). 146-149, 5 ref..

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6 types of meat gravies (Mutton Kashmiri, Mutton Moghalai, Mutton Neelagiri Koorma, Mutton Palak, Mutton Coconut Curry and Mutton Dhanasak) were prepared using meat, vegetables, green leaves, spices, oil, curd, pulse dhal and other ingredients. The chemical composition of the gravies was determined. After canning they were stored for 1 yr at -10 degree , 25-30 degree , or 37 degree C before organoleptic evaluation by panellists. All the canned meat gravies were acceptable by the panellists after 1 yr of storage. Cost data worked out for producing 1 t of Mutton Kashmiri indicated the ex-factory cost to be Rs 6.00/can (304 x 309 size).

Item Type: Article
Uncontrolled Keywords: ORGANOLEPTIC-EVALUATION; meat gravies, organoleptic evaluation of stored canned Indian; STORAGE-; CANNED-FOODS; MEAT-PRODUCTS; GRAVY-
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 09:13
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6870

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