Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from ...

Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from ...

The effects of fat reduction by increasing water content and the addition of whey protein and hydrocolloids on the instrumental texture profile, microstructure and water holding capacity of low‐fat chicken sausages were ...

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old ...

Storage stability of low-fat chicken sausages formulated with fresh breast chicken meat with 0%, 2%, and 5% of added beef tallow was examined during 50-day refrigerated storage. The formulations also contained whey protein, ...

Chicken meat, due to the high content of unsaturated fatty acids, is highly susceptible to lipid oxidation process, thus affecting the taste, aroma, color and texture of foods, limiting its stability and shelf-life. The ...

Low-fat sausages were prepared with fresh chicken breast meat and formulated with different levels of added fat, whey protein concentrate, and hydrocolloids (xanthan and guar gums) to study the effect of composition on the ...

Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fortification of foods with these fatty acids is an important emerging area from the commercial and academic point of view. ...