The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of c...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Madruga, Marta Suely, da Rocha, Thayse Cavalcante, de Carvalho, Leila Moreira, Sousa, Ana Maria Barbosa Lima, de Sousa Neto, Arnoud Clementino, Coutinho, Daniella Godoy, de Carvalho Ferreira, Andressa Samara, Soares, Alida Janine, de Sousa Galvão, Mercia, Ida, Elza Iouko, Estévez, Mario
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2019
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6423235/
https://ncbi.nlm.nih.gov/pubmed/30956317
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03612-0
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