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Mise au point et évaluation d'une saucisse à base de poulet désossé par machine.

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

Auteurs : LEE T. G., WILLIAMS S. K., SLOAN D., LITTELL R.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.
  • Identifiant de la fiche : 1998-1092
  • Langues : Anglais
  • Source : Br. Poult. Sci. - vol. 76 - n. 2
  • Date d'édition : 02/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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