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Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
Provedor de dados: 89
Autores: Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA.
The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009