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References

The document provided 15 references related to research on the effects of adding various vegetables like jackfruit, potato, carrot, and radish to meat products like chevon patties, sausages, nuggets, and frankfurters. The references examined how vegetable supplements influence the physico-chemical, textural, sensory and quality properties of meat products. Several references also investigated the drying characteristics and kinetics of vegetable ingredients as well as their potential antimicrobial effects when added to meat.

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50 views2 pages

References

The document provided 15 references related to research on the effects of adding various vegetables like jackfruit, potato, carrot, and radish to meat products like chevon patties, sausages, nuggets, and frankfurters. The references examined how vegetable supplements influence the physico-chemical, textural, sensory and quality properties of meat products. Several references also investigated the drying characteristics and kinetics of vegetable ingredients as well as their potential antimicrobial effects when added to meat.

Uploaded by

hari krishnaa athota
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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References:

1) Verma AK, Singh VP, and Pathak V. Effect of jackfruit supplement and ageing on the
Physico-chemical, texture and sensory characteristics of Chevon patties: Journal of Applied
Animal Research. 2014; vol 43:3, pp 247-255, doi.org/10.1080/09712119.2014.963094.
2) Bakal SB, Gedam KH, Gyanendra Prakash Sharma. Drying characteristics and kinetics of
fluidized bed dried potato: Journal of agriculture and food science 2010; 19, pp 127-135.
3) Esaki H, Onozaki H. Antimicrobial action of pungent principles in radish root: Journal of
Japanese Society of Food and Nutrition. 1982; 35, pp 207–211.
4) Hsia HY, Smith DM, Steffe JF. Rheological properties and adhesion characteristics of
flour‐based batters for chicken nuggets as affected by three hydrocolloids: Journal of Food
Science. 1992 Jan; 57(1), pp 16-8.
5) Keller JE, Skelley GC. and Acton JC. Effect of meat particle size and casing diameter on
summer sausage properties during drying: Journal of Milk and Food Technology. 1974; 37
(2), pp 101–106, doi.org/10.4315/0022-2747-37.2.101.
6) AOAC. Official Method of Analysis. 16th edition. Association of Official Analytical
Chemists, Washington, DC. 1995.
7) Snedecor GW, Cochran WG. Statistical Methods, Ist edition. Ch.12,13. East-West Press,
New-Delhi. 1994.
8) Huber W, Vosgen W, Le Mintier Y. Carrot fiber as opportunity-Natural carrot fiber can be
used for dietary fiber enrichment, water-binding and as fat substitute in sausages:
Feischwirtschaft International. 2002; vol 4, pp 12-5.
9) Mendiratta SK, Shinde AT and Mane BG. Effect of added vegetable (carrot, radish and
capsicum) as functional ingredients in mutton nuggets. Journal of Meat Science and
Technology. 2013; July-September, Vol 1(2): pp 71-76.
10) Essien. Production of sausage.Sausage manufacture. principle and practices: Woodhead
Publishing Limited, Cambridge, England. 2000; pp 44.
11) Singh PK, Sunil Kumar, Pavan Kumar and Bhat ZF. Standardization of Shredded Potato and
Added Water Levels in the Development of Chevon Cutlets: Journal of Animal Research.
2014; vol 4, n.2, pp 251-261, DOI Number: 10.5958/2277-940X.2014.00012.6.
12) Zargar FA, Kumar S, Bhat ZF and Kumar P. Effect of incorporation of carrot on the quality
characteristics of chicken sausages: Indian Journal of Poultry Science. 2017; vol 52(1), pp
91-95.
13) Naveen Kumar M, Shasi kumar M, Bhaskar Reddy GV, Krishnaiah N, Anitha Reddy and
Maheswara Reddy D. Process Optimization of Turkey Meat Sausages by using Raw Radish
Paste: International journal of Current Microbiology and Applied Sciences. 2020; vol 9(7):
pp 1815-1821.
14) Kaur M, Kumar A, Kumar S, Hakeem HR, Gupta S. Effect of carrot on quality characterstics
of chicken nuggests: Indian Veterinary Journal. 2015; 92(4): pp 44-47.
15) Brauer MC. Fat reduced frankfurter-type sausage. A technology for prevention too firm and
rubbery a bite: Fleischwirtschaft .1993; vol 73, pp 64-65.
16) Hedrick HB, Aderle ED, Forrest JC, Judge MD and Merkel RA. Principles of meat science:
Kendall / Hunt publishing co, Iowa. 1994; pp 144-150.

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