The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage

Journal of Food Engineering

Volumn 68, Issue 2, 2005, Pages 185-189

  Daros, Fabiane Guerra ^a   Masson, Maria Lucia ^a   Amico, Sandro Campos ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Mechanical properties; Mechanically deboned poultry meat; Sausage

Indexed keywords

ANTIOXIDANTS; COMPRESSIVE STRENGTH; EMULSIFICATION; FOOD PRODUCTS; MECHANICAL PROPERTIES; RHEOLOGY; STRAIN RATE; TENSILE STRENGTH;

BEEF; MECHANICALLY DEBONED POULTRY MEAT; RHEOLOGICAL BEHAVIOR; SAUSAGES;

MEATS;

EID: 10044248444     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.030     Document Type: Article

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