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Effect of mung bean (Vigna radiata) - fleischwirtschaft.com

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Fleischwirtschaft International 06/2009, pages 58 to 60Research & Development<strong>Effect</strong> <strong>of</strong> <strong>mung</strong> <strong>bean</strong> (<strong>Vigna</strong> <strong>radiata</strong>) on quality characteristics <strong>of</strong> oven roastedchicken seekh kababsBy Z.F. Bhat and V. PathakKeywords: Seekh kababs | Spent hens meat | Mung <strong>bean</strong> | Oven-roasting |Physicochemical properties | Sensory evaluationLiterature references1. ABE HIRTA, A., T. KIMURA and K. YAMUCHI (1996): <strong>Effect</strong>s <strong>of</strong> collagen on thetoughness <strong>of</strong> meat from spent laying hens. Journal <strong>of</strong> Japanese Society <strong>of</strong> FoodScience and Technology 43 (7), 831–834, [cf FSTA (1997), 29, 65–96].2. ABO BAKR, T.M. (1987): Nutritional evaluation <strong>of</strong> sausages containing chick peasand faba <strong>bean</strong>s as meat proteins extenders. Food Chemistry 23, 143–150.3. AOAC (1995): Official methods <strong>of</strong> analysis (16th edition) Association <strong>of</strong> <strong>of</strong>ficialAnalytical Chemists, Washington, DC.4. COMER, F.W. (1979): Functionality <strong>of</strong> fillers in <strong>com</strong>minuted meat products. Can.Inst. Journal <strong>of</strong> Food Science and Technology 12, 157–165.5. COMER, F.W., N. CHEW, L. LOVELOCK and P. ALLAN-WOJTAS (1986): Comminutedmeat products: Functional and microstructural effects <strong>of</strong> fillers and meatingredients. Can. Inst. Journal <strong>of</strong> Food Science and Technology 19 (2), 68–74.6. HUAN-JEN-CHIEH, J.F. ZAYAS and J. BOWERS (1996): Functional properties <strong>of</strong>Sorghum flour as an extender in ground beef patties. IFT annual meeting: book <strong>of</strong>abstracts p. 63–64 ISSN 1082-1236.7. HUAN-JEN-CHIEH, J.F. ZAYAS and J. BOWERS (1999): Functional properties <strong>of</strong>Sorghum flour as an extender in ground beef patties. Journal <strong>of</strong> Food Quality 22(1), 51–61.8. JINDAL, V. and A.S. BAWA (1988): Indian Journal <strong>of</strong> Meat Science and Technology1, 23–27.9. KELLER, J.E., G.C. SKELLEY and J.C. ACTON (1974): <strong>Effect</strong> <strong>of</strong> meat particle sizeand casing diameter on summer sausage properties during. Journal <strong>of</strong> Milk Foodand Technology 37, 297–300.10. KUMAR, R.R. and B.D. SHARMA (2005): Evaluation <strong>of</strong> the efficacy <strong>of</strong> sorghum flouras extender in chicken patties. Journal <strong>of</strong> Meat Science 3 (1), 17–2011. MC WATERS, K.H. (1977): Performance <strong>of</strong> defatted pea nut, soy<strong>bean</strong> and field peameals as extenders in ground beef patties. Journal <strong>of</strong> Food Science 42, 1492–1495.12. MINERICH, P.L., P.B. ADDIS, R.J. EPLEY and C. BINGHAM (1991): Properties <strong>of</strong> wildrice/ground beef mixtures. Journal Food Science 56, 1154–1157.13. MITSYK, V.E. and V.S. MIKHAILOVSKII (1981): Minced meat semi-manufacturedproducts incorporating pea-meal and sunflower seed meal protein. Tovarovedenie14, 44–46. (c.f. FSTA, 14, 7 s 1311).14. NAG, S., B.D. SHARMA and S. KUMAR (1998): Quality attributes and shelf life <strong>of</strong>chicken nuggets extended with rice flour. Indian Journal <strong>of</strong> Poultry Science 33 (2),182–186.


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