Kochovska, Emilija and Achkovska, Karolina and Joshevska, Elena (2019) CHICKEN PATȆ PRODUCTION TECHNOLOGY. Scientific Works of the Union of Scientists in Bulgaria - Plovdiv, XIX (B). pp. 68-71. ISSN 2534-9376

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Meat patȇ belongs to the group of meat products that have the highest consumption on the market. They are usually produced from the internal organs (liver) of cattle and pork or chicken meat. The paper presents the technological procedure for obtaining chicken patȇ from MDM (mechanically deboned meat) and chicken legs. Sensory evaluation shows a good taste with an average grade of 4.3, odor 4.4 and a lower score for consistency 3.6. The proposed technological procedure enables the production of chicken meat patȇ for home conditions.
Key words: meat patȇ, sensory evaluation, quality, technology

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Elenna Josevska
Date Deposited: 21 Apr 2020 22:26
Last Modified: 21 Apr 2020 22:26

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