Enrobed meat products, Biology

Enrobed Meat Products

Enrobing/coating of meat products with edible materials enhances the acceptability and creation of variety to meat products. Whole egg liquid, flours are used as binders in enrobed meat products. Enrobing significantly reduces the shrinkage and enhances all the sensory attributes and shelf life. Similarly enrobed meat cutlets could be made using meat emulsion as binder.

Posted Date: 9/20/2012 2:19:19 AM | Location : United States







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