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• DeterminingTechnological Parameters for Cooking and Drying ofSilky Fowl(Gallus domesticus brisson)Meat

  Nguyen Thi Hoang Lan, Ngo Xuan Dung, Nguyen Ngoc Cuong

  Date Received: 07-09-2015 / Date Accepted: 05-05-2016

   Abstract PDF (VIETNAMESE)

  The study was carried to determine optimal parameters forsilky fowl meat powder processing thatensurefood safety and hygiene.The silky fowlsat 4 weeks of agehaving22.88% protein, 2.19% lipid and 18.2mg/100g iron werechosen for meat powder processing. The silky fowl meat steamed at 1000C for 20 minutesand then dried at 60oCfor 24 hours gave the optimal nutritional and sensory quality. The protein content of the powder was 50.71%and, especially,the iron content was significantly high (40.30mg/100g)..