Enrobing of Meat and Meat Products

The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market.

DR. CHIDANANDAIAH, PhD, Assistant Professor, Department Of Livestock Products Technology, Veterinary College, Vinobhanagara, KVAFSU(B), Shimoga, Karnataka -577 204 (INDIA). DR. RAMESH CHANDRA KESHRI,PhD, Principal Scientist, Livestock Products Technology Division,IVRI, Izatnagar, Bareilly (UP) - 243 122 (INDIA)

DR. CHIDANANDAIAH, PhD, Assistant Professor, Department Of Livestock Products Technology, Veterinary College, Vinobhanagara, KVAFSU(B), Shimoga, Karnataka -577 204 (INDIA). DR. RAMESH CHANDRA KESHRI,PhD, Principal Scientist, Livestock Products Technology Division,IVRI, Izatnagar, Bareilly (UP) - 243 122 (INDIA)