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

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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Rs. 3,345

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  • Product Description
 

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.

Product Specifications
SKU :COC61603
AuthorV. S. Kamalam and R. Bharathi
LanguageEnglish
BindingPaperback
Number of Pages144
Publishing Year02.07.2014
ISBN9783659556883
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-05 00:00:00
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