Quality evaluation of meat cutlets prepared with Ragi and Egg liquid

Language: English

Published by LAP LAMBERT Academic Publishing, 2026

6209908659 / 9786209908651

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  • New
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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Softcover

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Item description from seller

nach der Bestellung gedruckt Neuware - Printed after ordering - Poultry meat consumption has increased due to its nutritional value and changing lifestyles, leading to a demand for convenient, ready-to-eat products with natural additives. Millets are drought-tolerant crops requiring minimal inputs, often called the 'poor man's cereal.' They are rich in phenolic compounds, providing strong antioxidant properties. These health benefits make millets valuable as nutraceuticals and widely used in functional foods. This study focused on incorporating finger millet flour and raw egg liquid into chicken cutlets and evaluating their storage stability under refrigeration. Different levels of finger millet flour (5, 10, 15%) and egg liquid (2.5, 5, 7.5%) were tested. Cutlets with 5% millet flour showed no negative sensory effects while improving fiber and calcium content. Egg liquid levels did not significantly affect sensory quality. The optimal formulation was 5% millet flour and 7.5% egg liquid, yielding better product quality. These cutlets remained safe and acceptable for up to 6 days under refrigerated storage.…

Seller Inventory # 9786209908651

Title
Quality evaluation of meat cutlets prepared with Ragi and Egg liquid
Author
Martina Gamit
Publisher
LAP LAMBERT Academic Publishing
Publication year
2026
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6209908659
ISBN 13
9786209908651
Item weight
155 grams
Dimensions
220x150x6 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item7 to 10 business days5 to 7 business days
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Einbeck, Germany 37574