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Input energy requirements for processing convenient chicken products

In order to assess the economic Production of cooked chicken stock and cooked gizzard stock, data were collected on Product yield, input output energy requirements and qualitative differences in these Products Processed manually at experimental scale. A total of eight trials, including four replic...

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Main Authors: Sachdevl, A. K., Ram Gopal,, Rajvir Singh,
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2003
Online Access:http://psasir.upm.edu.my/id/eprint/3446/1/Input_Energy_Requirements_for_Processing_Convenient_Chicken_Products.pdf
http://psasir.upm.edu.my/id/eprint/3446/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2026%20(1)%20Apr.%202003/01%20JTAS%20Vol.26%20(1)%202003%20(Pg%201-5).pdf
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spelling my.upm.eprints.34462015-09-11T02:24:48Z http://psasir.upm.edu.my/id/eprint/3446/ Input energy requirements for processing convenient chicken products Sachdevl, A. K. Ram Gopal, Rajvir Singh, In order to assess the economic Production of cooked chicken stock and cooked gizzard stock, data were collected on Product yield, input output energy requirements and qualitative differences in these Products Processed manually at experimental scale. A total of eight trials, including four replicates, were done for each Product. Preparation of cooked chicken stock rendered 46.24% and 69.01 % yield for raw and de-skinned chicken meat respectively, whereas the Processing ofcooked gizzard stock yielded 36.79% and 60.05%Product for raw and defatted gizzard respectively. Pilot studies on input energy requirements revealed the need for 0.765 MJ human energy (hE) and 2.617 MJ electrical inputs for Processing a kilogram (kg) of dressed chicken; while 1.138 MJ human energy and 3.148 MJ electrical inputs were required to Process a kg of raw gizzards. Physico-chemical analysis of samples showed greater shear Press value for cooked gizzard stock but overall acceptability of Products was insignificantly (P<0.05) different. However, more caloric outputs were calculated from cooked gizzard stock (333 Cal/100 g) than from cooked chicken stock (315 Cal/100 g). Based on the existing market rates of the ingredients used and input energy requirements, the Processing ofcooked gizzard stock was found to be cost effective (22 Cal/rupee) as compared to cooked chicken stock (17 Cal/rupee). Universiti Putra Malaysia Press 2003 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3446/1/Input_Energy_Requirements_for_Processing_Convenient_Chicken_Products.pdf Sachdevl, A. K. and Ram Gopal, and Rajvir Singh, (2003) Input energy requirements for processing convenient chicken products. Pertanika Journal of Tropical Agricultural Science, 26 (1). pp. 1-5. ISSN 1511-3701 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2026%20(1)%20Apr.%202003/01%20JTAS%20Vol.26%20(1)%202003%20(Pg%201-5).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In order to assess the economic Production of cooked chicken stock and cooked gizzard stock, data were collected on Product yield, input output energy requirements and qualitative differences in these Products Processed manually at experimental scale. A total of eight trials, including four replicates, were done for each Product. Preparation of cooked chicken stock rendered 46.24% and 69.01 % yield for raw and de-skinned chicken meat respectively, whereas the Processing ofcooked gizzard stock yielded 36.79% and 60.05%Product for raw and defatted gizzard respectively. Pilot studies on input energy requirements revealed the need for 0.765 MJ human energy (hE) and 2.617 MJ electrical inputs for Processing a kilogram (kg) of dressed chicken; while 1.138 MJ human energy and 3.148 MJ electrical inputs were required to Process a kg of raw gizzards. Physico-chemical analysis of samples showed greater shear Press value for cooked gizzard stock but overall acceptability of Products was insignificantly (P<0.05) different. However, more caloric outputs were calculated from cooked gizzard stock (333 Cal/100 g) than from cooked chicken stock (315 Cal/100 g). Based on the existing market rates of the ingredients used and input energy requirements, the Processing ofcooked gizzard stock was found to be cost effective (22 Cal/rupee) as compared to cooked chicken stock (17 Cal/rupee).
format Article
author Sachdevl, A. K.
Ram Gopal,
Rajvir Singh,
spellingShingle Sachdevl, A. K.
Ram Gopal,
Rajvir Singh,
Input energy requirements for processing convenient chicken products
author_facet Sachdevl, A. K.
Ram Gopal,
Rajvir Singh,
author_sort Sachdevl, A. K.
title Input energy requirements for processing convenient chicken products
title_short Input energy requirements for processing convenient chicken products
title_full Input energy requirements for processing convenient chicken products
title_fullStr Input energy requirements for processing convenient chicken products
title_full_unstemmed Input energy requirements for processing convenient chicken products
title_sort input energy requirements for processing convenient chicken products
publisher Universiti Putra Malaysia Press
publishDate 2003
url http://psasir.upm.edu.my/id/eprint/3446/1/Input_Energy_Requirements_for_Processing_Convenient_Chicken_Products.pdf
http://psasir.upm.edu.my/id/eprint/3446/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2026%20(1)%20Apr.%202003/01%20JTAS%20Vol.26%20(1)%202003%20(Pg%201-5).pdf
_version_ 1643822613956395008
score 13.211869

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