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Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy

ABSTRACT: The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collecte...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Mainara Carolina Francelino, Mateus Roberto Pereira, Érika Nayara Freire Cavalcanti, Ana Veronica Lino Dias, Erick Alonso Villegas-Cayllahua, Daniel Rodrigues Dutra, Fábio Borba Ferrari, Romário Alves Rodrigues, Rodrigo Alves de Souza, Aline Giampietro-Ganeco, Pedro Alves de Souza, Rodrigo Fortunato de Oliveira, Hirasilva Borba
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2023-11-01
Schriftenreihe:Poultry Science
Schlagworte:
broiler
meat quality
microbiology
sausage
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S0032579123005230
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