ACCEPTABILITY OF FRANKFURTERS MADE FROM MECHANICALLY DEBONED POULTRY MEAT AS AFFECTED BY CARCASS PART, CONDITION OF MEAT, AND DAYS OF STORAGE.

Type of article: Article

Summary

FRESH AND FROZEN MECHANICALLY DEBONED BACKS AND BACKS PLUS NECKS AND FRESH MECHANICALLY DEBONED NECKS PRODUCED FRANKFURTERS WITH OPTIMUM TEXTURE, TENDERNESS, AND JUICINESS. OVERALL SATISFACTION SCORES WERE BEST FOR FRANKFURTERS PREPARED FROM FRESH AND FROZEN MECHANICALLY DEBONED BACKS AND BACKS PLUS NECKS. THERE WAS LITTLE DIFFERENCE AMONG YIELDS OR PROXIMATE ANALYSIS RESULTS FOR ANY OF THE FRANKFURTERS.

Details

Original title: ACCEPTABILITY OF FRANKFURTERS MADE FROM MECHANICALLY DEBONED POULTRY MEAT AS AFFECTED BY CARCASS PART, CONDITION OF MEAT, AND DAYS OF STORAGE.
Record ID : 1984-1512
Languages: English
Source: Br. Poult. Sci. - vol. 63 - n. 2
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Meat; Organoleptic property; Sausage; Mechanical boning; Freezing