por
de Oliveira, Rodrigo Fortunato,
Fávero, Maísa Santos,
de Mello, Juliana Lolli Malagoli,
Ferrari, Fábio Borba,
Cavalcanti, Erika Nayara Freire,
de Souza, Rodrigo Alves,
Pereira, Mateus Roberto,
Giampietro-Ganeco, Aline,
Villegas-Cayllahua, Erick Alonso,
Fidelis, Heloisa de Almeida,
de Souza, Pedro Alves,
Borba, Hirasilva
Publicado 2021
“…Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic
rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. …”
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