Estimation of Production Cost of Extended Restructured Mutton Chops Developed by Incorporating Pre-Optimized Level of Different Bind Enhancing Agents

Heena Sharma BD Sharma
2013 Journal of Food Processing & Technology  
Sheep of age group 1-2 years were slaughtered and dressed in Experimental Abattoir of LPT Division, IVRI, Izatnagar. Mutton, thus obtained was packed in clean polyethylene bags and brought to the laboratory. It was deboned manually. Ribs were also collected at the same time from the abattoir and cleaned off the meat with knife. Deboned mutton and ribs were finally packed in clean polyethylene bags and frozen at -20°C until use.
doi:10.4172/2157-7110.1000261 fatcat:gqg7lmz7ibaqbi5avyug4uzif4