Gelatin production from Turkey (Meleagris gallopavo) skin as a new source: From waste to a sustainable food gelling agent.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12630
Abstract: BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The purpose… read more here.
Keywords: turkey; gelatin production; gel strength; production turkey ... See more keywords