Combination of meat products, Biology

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Combination of meat products

Combining meats and byproducts of different species to produce value added products results in complementation and supplementation of their qualities. Emulsion type mutton/goat meat products with good acceptability could be prepared with chicken meat, by products and fat. Similarly, well acceptable buffalo meat sausages could be made with combination of 80 % meat components and 20 % pork back fat.


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