V. S. Kamalam, R. Bharathi

Effect of binders on value added chicken meat balls at low temperature

• Broschiertes Buch

Produktbeschreibung

Meat consumption in developing countries has been continuously increasing. Quantitatively and qualitatively meat and other animal foods are better sources of protein than plant foods. Meat processing is the manufacture of meat products from muscle meat, animal fat and certain non-meat additives such as binders and extenders. Additives are used to increase the product volume. Additives are added to develop certain technological and quality characteristics in terms of taste, flavour, appearance, colour, texture, water binding, counteracting fat separation and preservation. Soybean powder, a plant protein can be used in cost reduction enabling the manufacture of low-cost but still nutritive meat products. Mixtures of seasonings can be used for enhancing the flavour of different meat products. Herbs such as dried mint leaves can be used as a natural flavouring agent in meat products.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 144
• Erscheinungstermin: 2. Juli 2014
• Englisch
• Abmessung: 220mm x 150mm x 9mm
• Gewicht: 233g
• ISBN-13: 9783659556883
• ISBN-10: 3659556882
• Artikelnr.: 41217531

Autorenporträt

Ms. kamalam, MSc, PGD, works as a Research Assistant in a Food Industry. She is involved in the R&D activities focussing on several aspects of Food Product Development. She has keen interest in developing several therapeutic based products. She obtained her M.sc in Food Technology from Sri Venkateswara University, Tirupati and PGD from DFRL, Mysore