Physicochemical characteristics of smoked cooked linguiças made with ostrich meat trimmings

ABSTRACT The aim of this study was to evaluate the physicochemical characteristics of three formulations of smoked cooked linguiças, only differing in the lean meat used: (Formula 1 ― 100% ostrich meat; Formula 2 ― 50% ostrich meat + 50% pork; and Formula 3 ― 50% ostrich meat + 50% chicken), elabora...

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Bibliographic Details
Main Authors: R.S. Nascimento, A.B. Fonseca, M.B.S. Feijó, R.M. Franco, Z.B. Miranda
Format: Article
Language:English
Published: Universidade Federal de Minas Gerais
Series:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000200491&lng=en&tlng=en