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Processed Chicken Products
Preparation of comminuted meat products is the best way to salvage meat from spent hens and broiler parent stock. Incorporation of whole egg liquid improves the emulsion stability and increases cooking yield of these products. Chicken fat is found to be superior to mutton fat or vegetable fat or a combination of chicken and vegetable fat in mutton products. Low cost chicken products with acceptable quality attributes could be made utilizing skin, gizzard and heart. Chicken fat can be replaced with refined vegetable oils or sesame (white till) paste in the formulations of emulsion type of poultry products in case of non-availability of chicken fat, particularly from broilers.
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three types of evidence used by systematic taxonomists
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