Value Added Meat Products By- Dr. SUSHMA KUMARI

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Value Added Meat Products By- Dr. SUSHMA KUMARI Asst.Prof., Dept. of LPT, BVC Bihar Animal Sciences University Enrobed Meat Products Enrobing or coating of meat products by edible materials in the form of in the form of batter using flours,

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01
Value Added Meat Products By-
Dr. SUSHMA KUMARI
Asst.Prof., Dept. of LPT, BVC
Bihar Animal Sciences University<br>
02
Enrobed Meat Products Enrobing or coating of meat products by edible materials in the form of in the form of batter using flours, maida ,whole egg liquid etc.is a method of value addition , which increases the quality and acceptability of meat products.
Enrobing gives good colour, appearance and crispiness of the products. It also preserves the natural juiciness of products.<br>
03
Incorporation of vegetables in meat products Incorporation of seasonal vegetables such as cabbage, cauliflower, carrot, beet ,bottlegourd etc in meat products would be economic to produce meat products , to provide fibre and flavonoids in meat products/ to provide balance and healthful meat products.<br>