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Technologies for Value Added Buffalo Meat Products-A Review

机译:布法罗肉类产品增值技术-综述

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摘要

Meat production and importance of processing of value added products are presented. Physico-chemical and functional properties of buffalo meat and their improvement by using polyphosphates and pre-blending of meat with salt and food additives are discussed. Processing of comminuted meat products such as patties, sausages, nuggets and rolls, low-fat sausages, enrobed cutlets, restructured meat blocks and rolls, cured and smoked meat chunks, snacks, shelf stable and traditional meat products and their packaging have been highlighted. Strategies for quality enhancement of meat and meat products are proposed in this review.
机译:介绍了肉类生产和增值产品加工的重要性。讨论了水牛肉的理化和功能特性,以及通过使用多磷酸盐以及将肉与盐和食品添加剂预混在一起的改进方法。着重强调了肉末产品的加工,例如小馅饼,香肠,块和面包卷,低脂香肠,炸肉排,重组的肉块和面包卷,腌制和熏制的肉块,小吃,货架稳定的和传统的肉制品及其包装。在这篇评论中提出了提高肉和肉制品质量的策略。

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