Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan

The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied....

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Bibliographic Details
Main Authors: Larissa Tátero Carvalho, José M. Lorenzo, Francisco Allan L. de Carvalho, Elisa Rafaela Bonadio Bellucci, Marco Antonio Trindade, Rubén Domínguez
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Foods
Subjects:
<i>Pectoralis major</i>
polysaccharide
meat product
healthy meat
functional food
Online Access:https://www.mdpi.com/2304-8158/9/12/1866

Internet

https://www.mdpi.com/2304-8158/9/12/1866

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