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The effects of frozen storage of chicken carcasses on the meat emulsion stability and rheological properties of meat emulsions and sausages.

Author(s) : SKRABKA-BLOTNICKA T.

Summary

The influence of poultry carcass storage at -20 deg C for 4 months on the properties of fine sausage meat. The viscosity, stability and texture of fine sausage meat depend on water-protein and fat-protein ratios in the poultry meat.

Details

  • Original title: The effects of frozen storage of chicken carcasses on the meat emulsion stability and rheological properties of meat emulsions and sausages.
  • Record ID : 1995-0319
  • Languages: English
  • Publication date: 1993
  • Source: Source: INRA, Symp. eur. Qual. Viande Volaille, Tours
    vol. 1; 314-319; 5 ref.

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