Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied....

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Detalles Bibliográficos
Autores principales: Carvalho, Larissa Tátero, Lorenzo, José M., de Carvalho, Francisco Allan L., Bellucci, Elisa Rafaela Bonadio, Trindade, Marco Antonio, Domínguez, Rubén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765124/
https://www.ncbi.nlm.nih.gov/pubmed/33333724
http://dx.doi.org/10.3390/foods9121866

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765124/
https://www.ncbi.nlm.nih.gov/pubmed/33333724
http://dx.doi.org/10.3390/foods9121866

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