Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods Sausages were produced with lamb and mutton...

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Bibliographic Details
Main Authors: Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2018-04-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Mortadella
Sheep Meat
Discarded Animals
Check-all-that-applies Analysis
Online Access:http://www.ajas.info/upload/pdf/ajas-31-4-576.pdf

Internet

http://www.ajas.info/upload/pdf/ajas-31-4-576.pdf

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