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A study on the development of ready-to-eat Vawksa rep - a traditional pork product of Mizoram was carried out in the Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, Central Agricultural University, Selesih, Aizawl as per the pre - designed plan of work. Meaty cuts (ham) were purchased from freshly slaughtered pigs of about 8 months to 1 year of age from the local market. The lean cuts were brought to the laboratory in polyethylene bags and were cut into small pieces of almost uniform size and shape. These were then repackaged and allotted to four Treatment (T) groups viz. T1, T2, T3 & T4 as per processing technique adopted -: T1 (Pressure cooked and smoked), T2 (Cooked and smoked simultaneously in the smoke unit), T3 (Curing + pressure cooking + smoking), T4 (Curing + cooking and smoking simultaneously in the smoke unit) and stored thereafter at refrigeration temperature (4±10C). The meat products of different treatment groups were evaluated for their physico-chemical, microbiological and sensory qualities on 0, 1st, 5th, 10th and 15th d of storage. Proximate composition viz. moisture, protein and fat content of the meat products we
| Autorius: | Deepshikha Deuri, Lal Chamliani, Anup Kr. Das, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2018 |
| Knygos puslapių skaičius: | 132 |
| ISBN-10: | 6139832942 |
| ISBN-13: | 9786139832941 |
| Formatas: | 220 x 150 x 8 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
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