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Source of meat

AK Anshul Kumar Khare
RA Robinson J. J. Abraham
VR V. Appa Rao
RB R. Narendra Babu
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Meat samples required for the experiments were obtained from broilers slaughtered as per standard procedure in the experimental slaughterhouse of Department of Livestock Products Technology (Meat Science) at Madras Veterinary College, Chennai-7, Tamil Nadu. The breast portion of the dressed carcasses (boneless skinless breast) after removal of all separable connective tissues, fat, skin, fascia, and blood vessels were used for edible coating. Analytical grade chemicals and media, required for analyzing the coated meat were procured from standard firms like SRL, Fisher Scientific, CDH, HiMedia, Sigma-Aldrich, etc. Cinnamon bark oil was procured from Plant Lipids Pvt. Cochin, Kerala.

Copyright and License information:  ©2016 Khare, et al.
Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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