Comparative Effect Ofwhole Egg Liquid and Skim Milk Powderas Binder for Pork Patties*

Pig meat production in India is 497.07 thousand tones, which is 7.4 % of the total meat production (FAO 2005). Pork is rich in thiamine; it is also a source of riboflavin, niacin and excellent source of some of the mineral elements, which are present in highly bioavailable form. Rapid expansion of fast food markets has prompted the meat processors to seek methods for better utilisation of carcass trimmings and provide products, which are convenient and stable during storage. For improving the functional properties and maintaining the nutritional value of low value meat, binders are used. In the present study animal protein binders like whole egg liquid and skim milk powder were incorporated in the preparation of pork patties, which are cheaper and locally available. Hence, the present study was undertaken to study the effect of binders on physico-chemical and organoleptic properties of the pork patties and to develop a suitable formulation for pork patties incorporating less valuable parts of pig carcasses using whole egg liquid and skim milk powder as binders.