Determining Technological Parameters for Cooking and Drying of Silky Fowl (Gallus domesticus brisson) Meat

Abstract

     The study was carried to determine optimal parameters for silky fowl meat powder processing that ensure food safety and hygiene. The silky fowls at 4 weeks of age having 22.88% protein, 2.19% lipid and 18.2mg/100g iron were chosen for meat powder processing. The silky fowl meat steamed at 100^oC for 20 minutes and then dried at 60^oC for 24 hours gave the optimal nutritional and sensory quality. The protein content of the powder was 50.71% and, especially, the iron content was significantly high (40.30mg/100g)..