Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings

Author:

Suurs PatriciaORCID,van den Brand Henry,Farawu Kudakwashe,Daamen Willeke F.,Barbut Shai

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference30 articles.

1. Co-extrusion of collagen casings. Effects of preparation, brining and heating on strength, rheology and microstructure;Barbut;Italian Journal of Food Science,2020

2. Bueker, M., Bueker, G., Grolig, G. (2009). Collagen concentrate, use thereof and also process for production thereof, Kalle GmbH, Patent: US20090162502 A1.

3. First steps towards tissue engineering of small-diameter blood vessels: preparation of flat scaffolds of collagen and elastin by means of freeze drying;Buttafoco;Journal of Biomedical Materials Research Part B: Applied Biomaterials,2006

4. Tanning Chemistry – The science of leather. Chapter 1: Collagen and Skin Structure, The Royal Society of Chemistry;Covington,2011

5. Sausage casings. Meat Processing Technology Series;Escoubas;American Meat Science Association,2010

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