Index
Theme Further processing: forming
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Forming burgers at low pressure protects ground meat characteristics»
Shape, shrinkage and bite after frying and during consumption are
important final product quality factors for chicken burgers. These factors are
determined by the interacting effects of processing conditions and meat
composition.
01 Mar 2006
Wet coating for an attractive product»
Some of the most popular poultry products among consumers are those
displaying a coating. There is a great variety of equipment to handle
this task and careful considerations should be taken when choosing a
solution that works for you.
01 Dec 2005
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