TY  - THES
T1  - Canning of flaked chicken meat (Gallus domesticus Linn.)
A1  - Abito, Anabella F.
A2  - Acevedo, Teresita P.
LA  - English
UL  - http://www.ds.mainlib.upd.edu.ph/Record/UP-99796217608581947
AB  - This study was undertaken to develop a standard procedure for canning flaked chicken meat. A satisfactory recipe was formulated by varying the salt concentrations (2% and 4%) in the broth and the pre-cooking times (20, 30 and 45 minutes). A 4% salt level in the broth and a pre-cooking time of 20 minutes were arrived at. To determine an adequate processing time and temperature, time-temperature combinations of 45 minutes at 240°F, 45 minutes at 250°F and 60 minutes at 250°F were used. Based on the results of the heat penetration studies, physico-chemical and cut-out tests, microbiological tests and sensory evaluation of the canned products, processing time and temperature of 45 minutes at 250°F was established to be the best of the three combination studied. The performance of the standardized products in chosen recipes was tested. the products were found to compare favorably with freshly cooked chicken in such recipes.
NO  - Thesis (BSFT)--University of the Philippines Diliman.
CN  - LG 993.5 1974 F66 A24
KW  - Chickens : Canning of.
ER  -