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Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast


Aida Syarafana Zulazami (2020) Effect of Mild Smoking Time on Some Physical Properties of Chicken Breast. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)


Mild smoking on chicken are rarely found and hear from citizens but when it comes to the hot and cold smoking, it was familiar to hear and have being used a long time ago. Smoking is a preservation of food and mild smoking (30⁰C - 50⁰C) is a middle of cooking between cold and hot smoking following the set time in 0, 1 and 2 hours. Chicken has been consumed by a lot of people in globally excluded vegetarians. Pre-treated chicken is a chicken that has been treated with brine or salt solution for one night for process of microorganisms inactivation. This project is purposed to investigate some physical properties of the pre-treated chicken breast in terms of colour, moisture content, pH value and weight loss. The data will be obtained to diversify and add value to chicken based product in globally for generally and in University Malaysia Kelantan for specifically. Effect of mild smoking time of pre-treated chicken breast would give ideas for future studies in investigating the physical properties and measure the smokiness level.

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Additional Metadata

Item Type: Undergraduate Final Project Report
Collection Type: Final Year Project
Date: 2020
Number of Pages: 57
Call Number: SBH 2020 003
Supervisor: Suhaimi Bin Omar
Programme: Ijazah Sarjana Muda Sains Gunaan (Sains Peternakan)
Institution: Universiti Malaysia Kelantan
Faculty/Centre/Office: Faculty of Agro - Based Industry
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