Quality of comminuted sausages formulated from mechanically deboned poultry meat

Meat Science

Volumn 61, Issue 1, 2002, Pages 73-84

  Mielnik, Maria B ^a   Aaby, Kjersti ^a   Rolfsen, Knut ^a   Ellekjær, Marit R ^a   Nilsson, Astrid ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Chicken; Colour; Rancidity; Sausages; Sensory analysis; Turkey; Volatile

Indexed keywords

SAUSAGES;

COLOR; PACKING; REGRESSION ANALYSIS; SENSORY PERCEPTION; VACUUM;

MEATS;

GALLUS GALLUS;

EID: 0036019609     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00167-X     Document Type: Article

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