Preparation of Chicken Emulsion from Spent Hen Meat for Stuffing Parathas


  • Indian Veterinary Research Institute, Division of Livestock Products Technology, 243122, India


Meat has been a source of nourishment for man since time immemorial. Poultry meat is most preferred due to it's many positive characteristics like excellent flavour, easy digestibility, low fat content, high amount of polyunsaturated fatty acids, and tenderness because of low connective tissue and shorter muscle fibre. It is rich in protein and fairly good in vitamins and minerals.

Subject Discipline

Food Science and Technology

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