Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

Meat Science

Volumn 89, Issue 4, 2011, Pages 519-525

  Pereira, Anirene Galvão Tavares ^a   Ramos, Eduardo Mendes ^a   Teixeira, Jacyara Thaís ^a   Cardoso, Giselle Pereira ^a   Ramos, Alcinéia de Lemos Souza ^a   Fontes, Paulo Rogério ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Color; Comminuted and scalded sausage; Cooking yield; Texture

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; COLLAGEN FIBER; COMMINUTED AND SCALDED SAUSAGE; COOKED SAUSAGE; COOKING YIELD; POULTRY MEAT; PRODUCT COLOR; QUALITY ATTRIBUTES; QUALITY CHARACTERISTIC; RESPONSE SURFACE METHODOLOGY;

COLLAGEN; FIBERS;

MEATS;

COLLAGEN; FOOD ADDITIVE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COLOR; COOKING; DIETARY FIBER; DRUG EFFECT; FOOD HANDLING; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; SWINE;

ANIMALS; CHICKENS; COLLAGEN; COLOR; COOKING; DIETARY FIBER; FOOD ADDITIVES; FOOD HANDLING; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SWINE;

EID: 80051832899     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.022     Document Type: Article

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