Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer
The increasing demand for healthier meat products has encouraged the development of innovative fat replacers in processed foods. This study evaluated the use of chicken feet meat, a collagen-rich poultry by-product, as a functional alternative to animal fat in chicken burger formulations. Two formul...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The V.M. Gorbatov All-Russian Meat Research Institute
2026-04-01
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| Collection: | Теория и практика переработки мяса |
| Sujets: | |
| Accès en ligne: | https://www.meatjournal.ru/jour/article/view/555 |
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