Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal

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 treatm...

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Bibliographic Details
Main Authors: KMR de Souza, RB Araujo, AL dos Santos, CEC Rodrigues, DE de Faria, MA Trindade
Format: Article
Language:English
Published: Fundação APINCO de Ciência e Tecnologia Avícolas 2011-03-01
Series:Brazilian Journal of Poultry Science
Subjects:
Color
microbiology testing
sensory evaluation
soybean oil
spent layers
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009

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