Khyopeh, a traditional fermented yak meat product of Sikkim

Tamang, Jyoti Prakash; Bhutia, Meera Ongmu; Thapa, Namrata

Abstract

The preparation of naturally fermented meat product is an integral part of socio-cultural practice of different ethnic groups of people dwelling in the Himalayan regions of India, Nepal, Bhutan and Tibet in China. This study is aimed at documenting the traditional preparation of khyopeh, a naturally fermented meat product of yak prepared by ethnic people of Sikkim and its food safety. This is the first report on khyopeh with emphasis on its traditional method of preparation and food safety.


Keyword(s)

Khyopeh; Sikkim; ELISA; Staphylococcus; Yak

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