Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
The article describes a method for processing chicken bones from the neck, leg, breast, and wing in order to obtain finely dispersed chicken meat-bone paste (MBP). Bones were crushed two times: (a) with a bone chopper (particle size ≤ 5 mm), (b) ultrafine grinding machine (particle size ≤ 0.1 mm). T...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000574 |