| At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could be prevented by the use of antioxidants present in curing additives traditionally used in meat processing. The objective of this work was to evaluate the quality and stability of Mortadella produced with MSML added of sodium erythorbate (1000 ppm) and sodium nitrite (150 ppm) through preblending or during chopper processing (control treatment), after long term frozen storage of raw meat ingredient. The products were stored for 40 days at 7ºC and evaluated in regard to the oxidative stability of lipids... |
