Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy

The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from bro...

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Detalles Bibliográficos
Autores principales: Francelino, Mainara Carolina, Pereira, Mateus Roberto, Cavalcanti, Érika Nayara Freire, Dias, Ana Veronica Lino, Villegas-Cayllahua, Erick Alonso, Dutra, Daniel Rodrigues, Ferrari, Fábio Borba, Rodrigues, Romário Alves, de Souza, Rodrigo Alves, Giampietro-Ganeco, Aline, de Souza, Pedro Alves, de Oliveira, Rodrigo Fortunato, Borba, Hirasilva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493256/
https://www.ncbi.nlm.nih.gov/pubmed/37677866
http://dx.doi.org/10.1016/j.psj.2023.103004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493256/
https://www.ncbi.nlm.nih.gov/pubmed/37677866
http://dx.doi.org/10.1016/j.psj.2023.103004

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