QUALITY OF BUFFALO MEAT NUGGETS AND ROLLS - THE EFFECT OF PARTICLE-SIZE, EGG LIQUID AND SMOKING

Authors
ANJANEYULU ASR KONDAIAH N MURTHY TRK
Citation
Asr. Anjaneyulu et al., QUALITY OF BUFFALO MEAT NUGGETS AND ROLLS - THE EFFECT OF PARTICLE-SIZE, EGG LIQUID AND SMOKING, Die Fleischwirtschaft, 75(7), 1995, pp. 893-895
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Die Fleischwirtschaft → ACNP
ISSN journal
0015363X
Volume
75
Issue
7
Year of publication
1995
Pages
893 - 895
Database
ISI
SICI code
0015-363X(1995)75:7<893:QOBMNA>2.0.ZU;2-B
Abstract
The influence of whole egg liquid (WEL) to replace 50% and 100% added fat, particle size (emulsion versus chunks) and smoking on the quality of buffalo meat products was studied. The emulsion stability, product yield and shear force value of the nuggets did not differ significant ly as between treatments. Replacing 100% added fat by WEL resulted in significantly higher moisture content and lower fat content. The chunk -form products had better juiciness and overall aceptability than the emulsion-form products. Smoking significantly improved the sensory att ributes of the rolls.