1. Abe Hirta, Kimura AT, Yamuchi K (1996) Effects of collagen on the toughness of meat from spent laying hens. J Jpn Soc Food Sci Technol 43(7):831–34
2. Anand SK, Pandey NK, Mahapatra CM, Verma SS (1991) Microbiological quality and shelf life of chicken patties stored at −18 °C. Ind J Poult Sci 26(2):105–108
3. AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DC
4. APHA (1984) Compendium of methods for the microbiological examination of foods. 2nd edn, (ed. ML Speck). American Public Health Association, Washington DC
5. Bachhil VN (1982) Influence of lower storage temperatures of keeping quality of fresh goat meat. Indian Vety Med J 6:105–106