Preparation of carabeef and beef salamis by incorporating different levels of fat Academic Article

abstract

• The effect of incorporation of three different levels of both beef and carabeef fat (15%, 20% and 25%) at four different storage periods were studied to observe the shelf life and organoleptic qualities of the products. It was observed that incorporation of 20% fat could be successfully used for preparation of both beef and carabeef salamis without hampering quality upto 10th day of storage at 41oC.

authors

• Rahman, Ziyaur

published proceedings

• Indian Veterinary Journal

author list (cited authors)

• Rahman, Z., Brahma, M. L., Laskar, S. K., Chavhan, D. M., & Hazarika, M.

complete list of authors

• Rahman, Z||Brahma, ML||Laskar, SK||Chavhan, DM||Hazarika, M

publication date

• March 2012

published in

• The Indian veterinary journal  Journal

start page

• 21

end page

• 22

volume

• 89

issue

• 3