Cargando…

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lima, Juliana L., Assis, Bianca B.T., Olegario, Lary S., Galvão, Mercia de S., Soares, Álida J., Arcanjo, Narciza M.O., González-Mohino, Alberto, Bezerra, Taliana K.A., Madruga, Marta S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	PROCESSING AND PRODUCT
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8242041/ https://www.ncbi.nlm.nih.gov/pubmed/34174569 http://dx.doi.org/10.1016/j.psj.2021.101178

Ejemplares similares

Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet
por: Araújo, Íris B.S., et al.
Publicado: (2020)

Alternative slaughter procedures: on-farm slaughter and transport system for broilers
por: Samoylov, A.V., et al.
Publicado: (2023)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
por: Costa Filho, Djalma Vitorino, et al.
Publicado: (2023)

Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
por: Shin, Dong-Jin, et al.
Publicado: (2020)

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
por: Kluth, Ina-Karina, et al.
Publicado: (2021)

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy
por: Francelino, Mainara Carolina, et al.
Publicado: (2023)

Cleaning and disinfection of transport crates for poultry – comparison of four treatments at slaughter plant
por: Dzieciolowski, T., et al.
Publicado: (2021)

Analysis of slaughter traits in geese depending on breed, sex and length of rearing period
por: Lewko, Lidia, et al.
Publicado: (2022)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

An innovative application developed to determine the blood output of chickens and its impact on the meat quality in poultry slaughtering
por: Kilci, Zeynep, et al.
Publicado: (2023)

Beneficial effects of Jerusalem artichoke powder and olive oil as animal fat replacers and natural healthy compound sources in Harbin dry sausages
por: Zhu, Yinglian, et al.
Publicado: (2020)

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
por: Deng, Shaolin, et al.
Publicado: (2022)

Lipid and protein oxidation of emulsified chicken patties prepared using abdominal fat and skin
por: Santos, Miriane M.F., et al.
Publicado: (2020)

Effects of added cereal fibers on the quality characteristics of black pudding prepared with duck blood
por: Cha, Ji Yoon, et al.
Publicado: (2021)

Microbiological and Nutritional Quality of the Goat Meat by-Product “Sarapatel”
por: Brasil, Luciana, et al.
Publicado: (2014)

Milling byproducts are an economically viable substrate for butanol production using clostridial ABE fermentation
por: Thieme, Nils, et al.
Publicado: (2020)

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device
por: González-Mohino, Alberto, et al.
Publicado: (2020)

In vitro pepsin digestibility and amino acid composition in soluble and residual fractions of hydrolyzed chicken feathers
por: Adler, S A, et al.
Publicado: (2018)

Suitability of layer-type male chicks for capon production
por: Murawska, Daria, et al.
Publicado: (2019)

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced
por: Toomer, Ondulla T., et al.
Publicado: (2020)

Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
por: Song, D.H., et al.
Publicado: (2019)

Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances
por: Semjon, Boris, et al.
Publicado: (2020)

Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage
por: Pires, P.G.S., et al.
Publicado: (2019)

Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks
por: Kokoszyński, Dariusz, et al.
Publicado: (2019)

Comparative study of indigenous chickens on the basis of their health and performance
por: Duah, Kingsley K., et al.
Publicado: (2020)

Proteomic alteration of albumen by dietary vanadium in commercial egg-type layers
por: Bai, Xue, et al.
Publicado: (2019)

Poultry processing and the application of microbiome mapping
por: Feye, K.M., et al.
Publicado: (2020)

A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers
por: Lordelo, Madalena, et al.
Publicado: (2020)

Broiler stunned state detection based on an improved fast region-based convolutional neural network algorithm
por: Ye, Chang-wen, et al.
Publicado: (2019)

Effects of dietary probiotic (Pediococcus acidilactici) supplementation on productive performance, egg quality, and body composition in laying hens fed diets varying in energy density
por: Mikulski, Dariusz, et al.
Publicado: (2020)

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality
por: Tasoniero, Giulia, et al.
Publicado: (2020)

Muscle water properties in raw intact broiler breast fillets with the woody breast condition
por: Pang, B., et al.
Publicado: (2020)

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae
por: Liu, Bing, et al.
Publicado: (2020)

Research Note: Texture characteristics of wooden breast fillets deboned at different postmortem times
por: Tasoniero, Giulia, et al.
Publicado: (2020)

Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods
por: Tuell, Jacob R., et al.
Publicado: (2020)

Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters
por: Zhang, Yulong, et al.
Publicado: (2020)

Effects of functional oils on the growth, carcass and meat characteristics, and intestinal morphology of commercial turkey toms
por: Ferket, P.R., et al.
Publicado: (2020)

Literature review: spectral imaging applied to poultry products
por: Falkovskaya, Anastasia, et al.
Publicado: (2020)

Evaluation of growth production factors as predictors of the incidence and severity of white striping and woody breast in broiler chickens
por: Aguirre, Maria E., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_cfoviepe9adnbl5umuq2bsgfok