Comparison Among the Qualities of Patties Prepared from Chicken Broiler, Spent Hen and Duck Meats
A study was being conducted to compare and assess the quality of chicken and duck patties prepared from broiler, spent hen and duck. The meat emulsions were analyzed for pH, moisture, protein, fat, total plate count (TPC), total psychrophilic count (TPSC) and emulsion stability and the cooked patti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Poultry Science Association
2006-06-01
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| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/43/2/43_2_180/_pdf/-char/en |