Beschreibung
The state of Jammu and Kashmir is located in the northern Himalayas in India. The state is famous all over the world for its traditional and region-specific foodstuffs such as Kashmiri apple, Kashmiri saffron, and Kashmiri wazwan. Wazwan, the Kashmiri cuisine, is a unique and inseparable component of Kashmiri culture. The important traditional meat products of wazwan include kabab, tabak maaz, aab gosh, rogan josh, nate-yakhni, rista, and goshtaba. The traditional meat products of Kashmiri wazwan are popular because of their appealing flavor and palatability characteristics. Hence, knowledge of their formulations, process optimization, commercial production, advanced packaging, and cold chain for distribution could definitely put them at a national level and on the world map. At present, traditional meat products of Kashmir are not scientifically standardized as there is no comprehensive information available for their commercial production. This book aims to describe processing, quality characteristics, underlying problems, and approaches for the development of some important traditional meat products of Kashmiri wazwan.
Autorenporträt
Dr Heena Jalal is pursuing her PhD in the Division of Livestock Products Technology (LPT) at Faculty of Veterinary Sciences and Animal Husbandry, Shuhama. SKUAST-K. She has completed her M.V.SC and B.V. Sc. from same University.Prof. (Dr.) Mir Salahuddin has worked as Head of the Department Division of Livestock Products Technology (FVSc & AH).
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