01448naa a2200325 a 450000100080000000500110000800800410001910000150006024500630007526000090013852006370014765000120078465000230079665000200081965000200083965000140085965000100087365000170088365000120090065000110091265000120092365000100093565000190094565300200096470000180098470000180100270000170102070000170103777300680105415231092023-12-06       1989    bl uuuu     u00u1 u    #d1 aSHARMA, N.  aProcessing and palatability properties of goat meat tikka.  c1989  aAbstract: Recipes for goat meat tikka were developed using various combinations of extenders. Recipes containing 10% shredded potato and a combination of shredded potato with 5% each of bread crumbs and rice flour were considered superior for most of the sensory scores. The recipes containing 10% wheat flour gave cereal taste. The flour lowered the acceptability though improved the textural properties and cooking yield of tikka. Frozen storage (1 week) of raw moulded tikka had similar sensory properties as the fresh ones. The incorporation of these extenders improved the textural qualities and reduced the cost of production.  aCooking  aFood acceptability  aFood processing  aFood technology  aGoat meat  aGoats  aPalatability  aRecipes  aYields  aCaprino  aCarne  aPalatabilidade  aYield potential1 aKESHRI, R. C.1 aSHARMA, B. D.1 aPADDA, G. S.1 aKONDAIAH, N.  tIndia Journal of Animal Sciencegv. 59, n. 2, p. 292-296, 1989.