Effect of different binders on the quality of enrobed buffalo meat cutlets and their shelf life at refrigeration storage (4 ± 1 °C)

To enhance the binding and quality of enrobed buffalo meat cutlets (EBMC), a meat emulsion at 0%, 15%, 20% and 25% replaced the cooked meat in the formulation. Emulsion containing products had significantly higher moisture contents and texture scores compared to the control. Emulsion at 20% level co...

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