ABSTRACT
Poultry meat is chopped to liberate myofibrillar proteins that will act as “glue” to bind meat pieces. The addition of a binder enhances and improves nugget texture, and breading is the most common practice. Binders can also be another protein, such as egg white. A great variety of ingredients can be added for a specific or ethnic flavor. Oil temperature must be hot enough to maintain a constant heat transfer during the frying process. Temperatures around 130-150°C are recommended. The cleanliness of
parts of the nugget or its cover. In addition, air and water escaping from the food during frying can cause many chemical alterations.
