Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils
The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-05-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579120300717 |