product quality Archives

Effects of inulin, carrot and cellulose fibres on the properties of raw and fried chicken meatballs

2018
Issue: 1
Volume: 48

O. Kılınççeker & Ş. Kurt Page: 39 - 47

2024-10-06
flickerleap

The effects of inulin, carrot, and cellulose fibres (3%, 6%, and 9%) on raw and fried chicken meatballs were studied. Meatball pH, thiobarbituric acid reactive substances (TBARS), and colour values were determined for raw samples in refrigerated storage on the…

2007
Issue: 2
Volume: 37

J.F. Kluyts, F.W.C. Neser and M.J. Bradfield Page: 122 - 131

2024-10-06
flickerleap

The development of economic selection indices for an integrated Simmentaler production system was described. The breeding objective was defined in terms of production-, functional- and product quality traits. Criteria included in the total index were birth- and weaning weight (direct…