Utilization of Mechanically Deboned Chicken Meat in the Formulation of Summer Sausages
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/54/4/1164/4339061/poultrysci54-1164.pdf
Reference21 articles.
1. Association of Official Agricultural Chemists, 1970. Official Methods of Analysis, 11th ed., Washington, D.C.
2. Mineral composition of meat treated with citrate and phosphates;Baldwin;Can. Inst. Food Technol. J.,1968
3. Organoleptic properties of frankfurters made from giblet meats;Blackshear;Poultry Sci.,1966
4. Amino acid composition of meat removed from boned turkey carcasses by use of commercial boning machine;Essary;Poultry Sci.,1968
5. Effect of various additives on the binding properties of chicken meat;Froning;Poultry Sci.,1966
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1. Evaluating the effect of using mechanically deboned chicken meat as a partial or total replacer for emulsion-type chicken sausages;Cogent Food & Agriculture;2023-07-21
2. MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMI;Journal of Food Science;2008-06-28
3. Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer Hens;Journal of Food Science;2006-05-31
4. EFFECTS OF BINDING SUBSTRATE, TYPE OF NONMEAT ADDITIVE AND METHOD OF TENDERIZING ON CURED CHICKEN ROLLS;Journal of Food Quality;1992-07
5. Mechanically Deboned Pork Use in Fermented Meat Spreads;Journal of Food Science;1991-09
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