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- W1525238051 abstract "Abstract Kumar, R.R. and Sharma, B.D. 2006. Efficacy of barley flour as extender in chicken patties from spent hen meat. J. Appl. Anim. Res., 30: 53–55. Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with barley flour (hydrated 1:1) at 0, 5, 10 and 15% levels replacing the corresponding amount of lean meat. At 15% replacement level, pH, moisture, protein and fat percentage of raw as well as cooked patties decreased as compared to 0% level (P<0.05). A significant decrease (P<0.05) in shear force value and percent shrinkage of the product was recorded. The emulsion stability and cooking yield improved significantly(P<0.05) with the level of extension with barley flour. The findings indicated that chicken patties from spent hen meat can be extended with upto 10 per cent barley flour (hydrated 1:1) in an economic formulation." @default.
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- W1525238051 date "2006-09-01" @default.
- W1525238051 modified "2023-09-24" @default.
- W1525238051 title "Efficacy of Barley Flour as Extender in Chicken Patties from Spent Hen Meat" @default.
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- W1525238051 doi "https://doi.org/10.1080/09712119.2006.9706824" @default.
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