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Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined p...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8313846/ https://www.ncbi.nlm.nih.gov/pubmed/34274569 http://dx.doi.org/10.1016/j.psj.2021.101305 |