The present study was aimed to develop an acceptable quality chicken pickle with incorporation of poultry by products viz. Heart & gizzard (1:1) and different acidulants. Different level of heart and gizzard (5, 10 & 15%) were incorporated in chicken pickle formulations....
Open access
Research Article10.9734/jabb/2024/v27i101553
In the present study an attempt was made to evaluate the shelf life of chicken breast boneless marinated with malai spice mix (chicken malai kebab) with control raw chicken breast boneless. Both samples were evaluated for different meat quality parameters for six days under chill...
Open access
Research Article10.9734/jabb/2024/v27i121844
The examination was carried out to study the effect of hot-humid and cold seasons on biochemical parameters in adult female Murrah buffalo (N=10). The blood samples were collected aseptically from jugular vein and serum was separated from each blood sample. All biochemical parame...
Open access
Research Article10.9734/jabb/2024/v27i101562