- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
THE USE OF TEXTURIZED SOYBEAN PROTEIN, VEAL AND CHICKEN, MEAT IN THE PROCESSING OF BASTURMA | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 5, Issue 2, 2013, Pages 332-346 | ||
| Abstract | ||
| This work attempts to evaluate various mixtures of texturized soybean protein (TSP), Veal and chicken meat in the ratios (75:25 , 50:50 , and 25:75%) for every two components, and each component alone 100% to a total of 12 basturma treatments. Analysis of moisture, protein, fat, ash, carbohydrate and calories value, were determined. Other analysis includes degree of dryness and other changes, as well as sensory evaluations of all treatments of basturma were determined,The sensory evaluation (Taste, color, odor, flavor and texture) results showed that veal and chicken meat basturma were more acceptable than (TSP) basturma (in the ratios 100% and 75%). | ||
|
Statistics Article View: 79 PDF Download: 15 |
||