Development and Evaluation of a Chicken Breakfast Sausage Manufactured with Mechanically Deboned Chicken Meat

Poultry Science

Volumn 76, Issue 2, 1997, Pages 415-421

  Lee, T G ^a   Williams, S K ^a   Sloan, D ^a   Littell, R ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b Department of Statistics ^*

Author keywords

Chicken sausage; Fat replacers; Mechanically deboned chicken meat; Processing; Spent hens

Indexed keywords

GALLUS GALLUS; ROSMARINUS OFFICINALIS;

ANTIOXIDANT; STARCH;

ANGIOSPERM; ANIMAL; ARTICLE; CHICKEN; FLOUR; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; OAT; ODOR; SKELETAL MUSCLE; TASTE;

ANGIOSPERMS; ANIMALS; ANTIOXIDANTS; AVENA SATIVA; CHICKENS; FLOUR; FOOD HANDLING; HUMANS; MEAT PRODUCTS; MUSCLE, SKELETAL; NUTRITIVE VALUE; ODORS; STARCH; TASTE;

EID: 0031066193     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.2.415     Document Type: Review

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