Effect of different tenderizers with vacuum tumbling on quality of spent Japanese quail

Abstract

A study was conducted to standardize the method for quality improvement of spent Japanese quail carcasses with ginger extract (5.0%), papain (0.05%) and sodium bi carbonate (2.5%) in conjunction with vacuum tumbling (1.5 hr). The treated samples were evaluated for various physico-chemical and organoleptic characteristics along with 1.5 hr vacuum tumbling and control samples. pH, water holding capacity, cooking loss, collagen content and collagen solubility values were significantly (P