Development of Chicken Tikka by Marination with Natural Tenderizers: Effect of Lemon Juice and Ginger Extract Marination on Quality Attributes of Spent Hen Breast Meat and Chicken Tikka
by Yogesh Kumar, Praneeta Singh
Examines how lemon juice and ginger extract marination influence the quality of spent hen breast meat and chicken tikka.
About This Book
This study investigates the effects of natural tenderizers on spent hen breast meat.
Researchers evaluated lemon juice and ginger extract as marination agents.
The focus is on quality attributes of the resulting chicken tikka product.
Findings contribute to understanding natural methods in meat processing.
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