Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

OBJECTIVE: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS: Sausages were produced with lamb and mutt...

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Detalles Bibliográficos
Autores principales: Massingue, Armando Abel, de Almeida Torres Filho, Robledo, Fontes, Paulo Rogério, de Lemos Souza Ramos, Alcinéia, Fontes, Edimar Aparecida Filomeno, Perez, Juan Ramon Olalquiaga, Ramos, Eduardo Mendes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838331/
https://www.ncbi.nlm.nih.gov/pubmed/28920407
http://dx.doi.org/10.5713/ajas.17.0471

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838331/
https://www.ncbi.nlm.nih.gov/pubmed/28920407
http://dx.doi.org/10.5713/ajas.17.0471

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