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Original Article

Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin

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Pages 319-326 | Published online: 06 Jul 2009

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Read on this site (2)

Elisabeth Baéza. (2020) Characteristics of processed poultry products. World's Poultry Science Journal 76:4, pages 719-741.
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W. I. Wan Rosli, A. S. Babji, A. Aminah, S. P. Foo & O. Abd Malik. (2010) Effect of retorting and oven cooking on the nutritional properties of beef frankfurters blended with palm oils. International Journal of Food Sciences and Nutrition 61:5, pages 519-535.
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Articles from other publishers (18)

B. K. Kabdylzhar, A. K. Kakimov, A. K. Suychinov, G. V. Gurinovich & Z. S. Yessimbekov. (2023) Effect of chicken bone paste on the physico-chemical and functional-technological properties of pâté mass. Theory and practice of meat processing 8:2, pages 85-92.
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Tomáš Šopík, Zuzana Lazárková, Richardos Nikolaos Salek, Jaroslav Talár, Khatantuul Purevdorj, Leona Buňková, Pavel Foltin, Petra Jančová, Martin Novotný, Robert Gál & František Buňka. (2022) Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage. Foods 11:14, pages 2004.
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Bahareh Khalili Famenin, Hedayat Hosseini, Farid Zayeri, Kiandokht Ghanati, Jose M. Lorenzo, Francisco J. Barba & Amin Mousavi Khaneghah. (2019) Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages. Journal of Food Processing and Preservation 43:5, pages e13938.
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Yosra Ben Fadhel, Valentin Leroy, Dominic Dussault, France St-Yves, Martine Lauzon, Stéphane Salmieri, Majid Jamshidian, Dang Khanh Vu & Monique Lacroix. (2016) Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients. Meat Science 118, pages 43-51.
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Yun-Sang Choi, Doo-Jeong Han, Ji-Hun Choi, Ko-Eun Hwang, Dong-Heon Song, Hyun-Wook Kim, Young-Boong Kim & Cheon-Jei Kim. (2016) Effect of chicken skin on the quality characteristics of semi-dried restructured jerky. Poultry Science 95:5, pages 1198-1204.
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Yeong Rae Song, Dong Soo Kim, Muhlisin Muhlisin, Tae Su Seo, Aera Jang, Jae In Pak & Sung Ki Lee. (2014) Effect of Chicken Skin and Pork Backfat on Quality of Dakgalbi-Taste Chicken Sausage. Korean Journal of Poultry Science 41:3, pages 181-189.
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John O. Onuh, Abraham T. Girgih, Rotimi E. Aluko & Michel Aliani. (2014) In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions. Food Chemistry 150, pages 366-373.
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C.S.N. Morais, N.N. MoraisJúniorJúnior, J. Vicente-Neto, E.M. Ramos, J. Almeida, C. Roseiro, C. Santos, L.T. Gama & M.C. Bressan. (2013) Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil. Meat Science 95:2, pages 403-411.
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John O. Onuh, Abraham T. Girgih, Rotimi E. Aluko & Michel Aliani. (2013) Inhibitions of renin and angiotensin converting enzyme activities by enzymatic chicken skin protein hydrolysates. Food Research International 53:1, pages 260-267.
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Y HuiManuel Viuda-Martos, Juana Fernández-López & José Pérez-Álvarez. 2012. Handbook of Meat and Meat Processing, Second Edition. Handbook of Meat and Meat Processing, Second Edition 457 468 .
Jae-Joon Lee, Jung-Soek Choi, Dong-Soon Jung, Sung-Hyun Park & Yang-Il Choi. (2011) Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage. Korean Journal for Food Science of Animal Resources 31:3, pages 460-468.
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A. Rodas-González, C. Narváez-Bravo, M.M. Brashears, H.B. Rogers, J.L. Tedford, G.O. Clark, J.C. Brooks, B.J. Johnson, R.J. Rathmann & M.F. Miller. (2011) Evaluation of the storage life of vacuum packaged Australian beef. Meat Science 88:1, pages 128-138.
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Nurul Huda, Lim Hoo Wei, Alistair T.L. Jean & Ishamri Ismail. (2010) Physicochemical Properties of Malaysian Commercial Chicken Sausages. International Journal of Poultry Science 9:10, pages 954-958.
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N. Huda, I. Ismail & R. Ahmad. (2010) Physicochemical Properties of Low-Fat Duck Sausage Formulated with Palm Oil. Asian Journal of Poultry Science 4:3, pages 113-121.
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Lisa H. McKee. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 311 325 .
A.R. Alina, A.S. Babji & S. Affandi. (2009) Nutritional quality of palm fat substituted chicken nuggets. Nutrition & Food Science 39:2, pages 181-188.
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Basem Abdullah & Rula Al-Najdawi. (2005) Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan. International Journal of Food Science and Technology 40:5, pages 537-543.
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Heliana de Azevedo Gomes, Edir Nepomuceno da Silva, Marcos Roberto Lopes do Nascimento & Henrique Takuji Fukuma. (2003) Evaluation of the 2-thiobarbituric acid method for the measurement of lipid oxidation in mechanically deboned gamma irradiated chicken meat. Food Chemistry 80:3, pages 433-437.
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