Chapter 15. Breaded Products (Nuggets)

  1. Isabel Guerrero-Legarreta Ph.D.
  1. María de Lourdes Pérez-Chabela1,
  2. Alfonso Totosaus-Sánchez2

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch15

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

de Lourdes Pérez-Chabela, M. and Totosaus-Sánchez, A. (2010) Breaded Products (Nuggets), in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch15

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. 1

    Departamento de Biotecnología, Universidad Autónoma Metropolitana–Unidad Iztapalapa, México D.F., México

  2. 2

    Tecnológico de Estudios Superiores de Ecatepec, Laboratorio de Alimentos, Ecatepec de Morelos Estado de México, México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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CHAPTER TOOLS

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Keywords:

  • breaded products (nuggets);
  • principal steps in nugget processing - product forming, coating, frying, and packaging and storage;
  • three main operations in coating - predust, battering, and breading

Summary

This chapter contains sections titled:

  • Introduction

  • Poultry meat

  • Processing

  • Most common problems in nugget processing

  • Microbiology of poultry meat as raw material for nuggets

  • Conclusions

  • References

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