Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
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DOI: 10.5713/ajas.17.0471
Abstract: Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods… read more here.
Keywords: mutton; mdpm; lamb mutton; meat ... See more keywords