Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Quality evaluation of meat cutlets prepared with Ragi and Egg liquid

Quality evaluation of meat cutlets prepared with Ragi and Egg liquid

Gamit, Martina

Paperback

Botany & Horticulture

ISBN10: 6209908659
ISBN13: 9786209908651
Publisher: LAP Lambert Academic Publishing
Published: Apr 24 2026
Pages: 92
Weight: 0.30
Height: 0.22 Width: 6.00 Depth: 9.00
Language: English
Poultry meat consumption has increased due to its nutritional value and changing lifestyles, leading to a demand for convenient, ready-to-eat products with natural additives. Millets are drought-tolerant crops requiring minimal inputs, often called the poor man's cereal. They are rich in phenolic compounds, providing strong antioxidant properties. These health benefits make millets valuable as nutraceuticals and widely used in functional foods. This study focused on incorporating finger millet flour and raw egg liquid into chicken cutlets and evaluating their storage stability under refrigeration. Different levels of finger millet flour (5, 10, 15%) and egg liquid (2.5, 5, 7.5%) were tested. Cutlets with 5% millet flour showed no negative sensory effects while improving fiber and calcium content. Egg liquid levels did not significantly affect sensory quality. The optimal formulation was 5% millet flour and 7.5% egg liquid, yielding better product quality. These cutlets remained safe and acceptable for up to 6 days under refrigerated storage.

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