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Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.

Author(s) : LEE T. G., WILLIAMS S. K., SLOAN D., LITTELL R.

Type of article: Article

Summary

Leghorn spent hen mechanically-deboned chicken meat was utilized in the preparation of a value-added chicken sausage. The sausage was manufactured by combining mechanically-deboned chicken meat with hand-deboned skinless chicken thigh meat, fat replacer ingredients (blend of modified food starch and oat flour), and either 1) no ingredient with antioxidant properties; 2) Colorlife powdered rosemary concentrate; 3) Herbalox type O oleoresin extract; or 4) Tenox 6 antioxidant. The 454 grammes sausage chubs were stored at 4 more or less 1 deg C (refrigerated) and -20 more or less 1 deg C (frozen) for 10 days and 6 months, respectively.

Details

  • Original title: Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.
  • Record ID : 1998-1092
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 76 - n. 2
  • Publication date: 1997/02
  • Document available for consultation in the library of the IIR headquarters only.

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