Characteristics of processed poultry products

References

• Abd El-Rahman, H. A., S. A. Soliman, M. M. Abd El-Wahab, and A. M. Ahmed. 2010. “Proximal Chemical Quality of Frozen and Fried Chicken Nuggets and Strips.” Suez Canal Veterinary Medicine Journal XV 1: 111–120.
   Google Scholar
• Alahakoon, A. U., D. D. Jayasena, S. Ramachandra, and C. JO. 2015. “Alternatives to Nitrite in Processed Meat: Up to Date.” Trends in Food Science and Technology 45: 37–49.
   Web of Science ®Google Scholar
• Alaie, F., M. Hojjatoleslamy, S. M. H. Dehkordi, and M. Seyyed. 2018. “The Effect of Inulin as a Fat Substitute on the Physicochemical and Sensory Properties of Chicken Sausages.” Food Science and Nutrition 6 (2): 512–519.
   Google Scholar
• Albuquerque, T. G., M. B. P. P. Oliveira, A. Sanches-Silva, A. C. Bento, and H. S. Costa. 2016. “The Impact of Cooking Methods on the Nutritional Quality and Safety of Chicken Breaded Nuggets.” Food & Function 7 (6): 2736–2746.
   Web of Science ®Google Scholar
• Alvarado, C., and S. Mckee. 2007. “Marination to Improve Functional Properties and Safety of Poultry Meat.” Journal of Applied Poultry Research 16: 113–120.
   Web of Science ®Google Scholar
• Amini Sarteshnizi, R., H. Hosseini, A. Mousavi Khaneghab, and N. Karimi. 2015. “A Review on Application of Hydrocolloids in Meat and Poultry Products.” International Food Research Journal 22 (3): 872–887.
   Web of Science ®Google Scholar
• Araujo, I. B. S., D. A. S. Lima, S. F. Pereira, and M. S. Madruga. 2019. “Quality of Low-fat Chicken Sausages with Added Feet Collagen.” Poultry Science 98 (2): 1064–1074.
   Web of Science ®Google Scholar
• Arguelo, N. N., E. R. M. Garcia, J. A. F. De Lara, and A. L. I. Ferraz. 2016. “Physicochemical Characteristics and Lipid Oxidation of Chicken Inner Fillets Subjected to Different Thermal Processing Types.” Brazilian Journal of Poultry Science 18 (3): 443–449.
   Web of Science ®Google Scholar
• Arshad, M. S., A. Imran, M. T. Nadeem, M. Sohaib, F. Saeed, F. M. Anjum, J. H. Kwon, and S. Hussain. 2017. “Enhancing the Quality and Lipid Stability of Chicken Nuggets Using Natural Antioxidants.” Lipids Health Disease 16 (108): 9 p.
   Google Scholar
• Askin, O. O., and B. Kilic. 2009. “Effect of Microbial Transglutaminase, Sodium Caseinate and Non-fat Dry Milk on Quality of Salt-free, Low Fat Turkey Döner Kebab.” LWT-Food Science and Technology 42 (10): 1590–1596.
   Web of Science ®Google Scholar
• Asmaa, A. A., and A. Y. Tajul. 2017. “Influence of Superheated Steam and Deep Frying Cooking on the Proximate, Fatty Acids and Amino Acids Composition of Chicken Sausage.” International Food Research Journal 24 (3): 1308–1313.
   Web of Science ®Google Scholar
• Aykin, E., S. Arslan, A. N. Durak, and M. Erbas. 2016. “Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-hydroxymethylfurfural Contents in Coated Fried Chicken Meat.” International Journal of Food Properties 19 (1): 222–232.
   Web of Science ®Google Scholar
• Babji, A. S., S. Y. Chin, M. Y. Seri Chempaka, and A. R. Alina. 1998. “Quality of Mechanically Deboned Chicken Meat Frankfurter Incorporated with Chicken Skin.” International Journal of Food Science and Nutrition 49: 319–326.
   Web of Science ®Google Scholar
• Baeza, E., and C. Berri. 2018. “Viande De Volailles.” In Alimentation Des Animaux Et Qualité De Leurs Produits, edited by V. Berthelot, 193–227. Paris: Lavoisier Tec & Doc.
   Google Scholar
• Baltić, T., Ž. M. Baltić, D. Mišić, J. Ivanović, J. Janjić, M. Bošković, and M. Dokmanović. 2015. “Influence of Marination on Salmonella Spp. Growth in Broiler Breast Fillets.” Acta Veterinaria-Beograd 65 (3): 417–428.
   Web of Science ®Google Scholar
• Barbut, S. (2015) Principles of Meat Processing. The science of poultry and meat processing. www.poultryandmeatprocessing.com: 89 p.
   Google Scholar
• Barros, J. C., T. S. Gois, M. A. Pires, I. Rodrigues, and M. A. Trindade. 2019. “Sodium Reduction in Enrobed Restructured Chicken Nuggets through Replacement of NaCl with CaCl2.” Journal of Food Science and Technology-Mysore 56 (8): 3587–3596.
   Web of Science ®Google Scholar
• Bartholoma, A., G. Hildebrandt, W. R. Stenzel, and I. Erol. 1997. “A Preliminary Investigation of Döner Kebab in the German Market.” Fleischwirtschaft 77 (10): 913–915.
   Web of Science ®Google Scholar
• Bhosale, S. S., A. K. Biswas, J. Sahoo, M. K. Chatli, D. K. Sharma, and S. S. Sikka. 2011. “Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato.” Food Science Technology International 17 (3): 233–237.
   Web of Science ®Google Scholar
• Bolger, Z., N. P. Brunton, and F. J. Monahan. 2017. “Effect of Mode of Addition of Flaxseed Oil on the Quality Characteristics of Chicken Sausage Containing Vitamin E and Omega 3 Fatty Acids at Levels to Support a Health Claim.” Food & Function 8 (10): 3563–3575.
   Web of Science ®Google Scholar
• Bolger, Z., N. P. Brunton, and F. J. Monahan. 2018. “Impact of Inclusion of Flaxseed Oil (Pre-emulsified or Encapsulated) on the Physical Characteristics of Chicken Sausages.” Journal of Food Engineering 230: 39–48.
   Web of Science ®Google Scholar
• Bonilauri, P., R. Leonelli, G. Ferrarini, D. Carobbi, M. C. Ossiprandi, M. Dottori, and A. Cuccurese. 2018. “Kebab: Can the Traditional Cooking Process Sanitize a Natural Contamination by Listeria Monocytogenes.” Italian Journal of Food Safety 7 (7167): 121–125.
   Google Scholar
• Bucher, O., R. A. Holley, R. Ahmed, H. Tabor, C. Nadon, L. K. Ng, and J. Y. D’Aoust. 2007. “Occurrence and Characterization of Salmonella from Chicken Nuggets, Strips and Pelleted Broiler Feed.” Journal of Food Protection 70 (10): 2251–2258.
   Web of Science ®Google Scholar
• Cagdas, E., and S. Kumcuoglu. 2015. “Effect of Grape Seed Powder on Oxidative Stability of Precooked Chicken Nuggets during Frozen Storage.” Journal of Food Science and Technology 52 (5): 2918–2925.
   Web of Science ®Google Scholar
• Campagnol, P. C. B., B. A. Dos Santos, J. M. Lorenzo, and A. J. Cischoski. 2017. “A Combined Approach to Decrease the Technological and Sensory Defects Caused by Fat and Sodium Reduction in Bologna-type Sausages.” Food Science Technology International 23 (6): 471–479.
   Web of Science ®Google Scholar
• Cavalcante Da Rocha, T., L. Moreira De Carvalho, A. J. Soares, D. Godoy Coutinho, L. Souza Olegario, M. De Sousa Galvão, M. Estévez, and M. Suely Madrugaa. 2020. “Impact of Chicken Wooden Breast on Quality and Oxidative Stability of Raw and Cooked Sausages Subjected to Frozen Storage.” Journal of Science of Food and Agriculture 100: 2630–2637.
   Web of Science ®Google Scholar
• Cavalheiro, C. P., F. L. Lüdtke, F. S. Stefanello, A. H. Kubota, N. N. Terra, and L. L. M. Fries. 2014. “Replacement of Mechanically Deboned Chicken Meat with Its Protein Hydrolysate in Mortadella-type Sausages.” Food Science Technology 34 (3): 478–484.
   Google Scholar
• Choe, J., and H. Y. Kim. 2019. “Quality Characteristics of Reduced Fat Emulsion-type Chicken Sausages Using Chicken Skin and Wheat Fiber Mixture as Fat Replacer.” Poultry Science 98 (6): 2662–2669.
   PubMed Web of Science ®Google Scholar
• Choe, J., J. S. Min, S. O. Lee, M. I. Khan, D. G. Yim, M. Lee, and C. JO. 2018. “Influence of Cooking, Storage Period and Re-heating on Production of Cholesterol Oxides in Chicken Meat.” Korean Journal of Food Science and Animal Resources 38 (3): 433–441.
   Google Scholar
• Claus, J. R., and J. Y. Jeong. 2018. “Processing Conditions and Endpoint Temperature Effects on Development of Pink Defect without Pink-generating Ligands in Cooked Ground Turkey Breast.” Poultry Science 97 (2): 667–675.
   Web of Science ®Google Scholar
• Combe, M. 2015. “Des Nuggets Vus Au Microscope!” Natura-Sciences. https://www.natura-sciences.com/sante/recette-nuggets-poulet603.html.
   Google Scholar
• Conway, A. 2019. “World Poultry Production at Nearly 123 Million Tons in 2018.” Poultry Trends, 6–14.
   Google Scholar
• Dashti, N. G., M. Mirlohi, M. G. Dashti, M. Jafari, and N. B. Esfahani. 2015. “Antioxidant Effect of Thyme Essential Oil on Oxidative Stability of Chicken Nuggets.” International Journal of Food Engineering 1 (2): 115–120.
   Google Scholar
• Davarcioglu, E. S., and N. Kolsarici. 2019. “Effects of Innovative Gluten-free Coatings on Quality, Sensory and Microbial Properties of Chicken Nuggets.” Italian Journal Food Science 31 (2): 385–400.
   Web of Science ®Google Scholar
• De Shazo, R. D., S. Bigler, and L. B. Skipworth. 2013. “The Autopsy of Chicken Nuggets Reads “Chicken Little”.” American Journal of Medicine 126: 1018–1019.
   Web of Science ®Google Scholar
• Delaby, M. N. 2015. Le Kebab Est-il Un Plaisir Avouable ? Sciences Et Avenir. https://www.sciencesetavenir.fr/nutrition/aliments/le-kebab-est-il-un-plaisir-avouable_30197
   Google Scholar
• Delaleu, I. 2013. “Zoom Sur Le Jambon De Poulet”. Top Santé. https://www.topsante.com/nutrition-et-recettes/bien-choisir-ses-aliments/nutrition-zoom-sur-le-jambon-de-poulet-10765
   Google Scholar
• Demirok, E., and N. Kolsarici. 2014. “Effect of Green Tea and Microwave Pre-cooking on the Formation of Acrylamide in Fried Chicken Drumsticks and Chicken Wings.” Food Research International 63 (SI): 290–298.
   Google Scholar
• Deumier, F. 2006. “Decontamination of Deboned Chicken Legs by Vacuum Tumbling in Lactic Acid.” International Journal Food Science Technology 41 (1): 23–32.
   Web of Science ®Google Scholar
• Devatkal, S. K., D. M. Kadam, P. K. Naik, and J. Sahoo. 2011. “Quality Characteristics of Gluten-free Chicken Nuggets Extended with Sorghum Flour.” Journal of Food Quality 34: 88–92.
   Web of Science ®Google Scholar
• EFSA. 2019. “The European Union One-health 2018 Zoonosis Report.” EFSA Journal 17 (12): 5926: 276 p.
   Web of Science ®Google Scholar
• Eglezos, S., G. A. Dykes, B. Huang, N. Fegan, and E. Stuttard. 2008. “Bacteriological Profile of Raw, Frozen Chicken Nuggets.” Journal of Food Protection 71 (3): 613–615.
   Web of Science ®Google Scholar
• El Adab, S., and M. Hassouna. 2016. “Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils.” Journal of Food Safety 36 (1): 19–32.
   Web of Science ®Google Scholar
• Elmali, M., Z. Ulukanli, M. Tuzcu, H. Yaman, and P. Cavli. 2005. “Microbiological Quality of Beef Döner Kebabs in Turkey.” Archiv Lebensmittelhygiene 56: 32–34.
   Google Scholar
• Ergonul, B., and A. Kundakci. 2006. “Chemical Composition of Raw and Cooked Turkey Meat Döner.” Italian Journal of Food Science 3 (18): 337–341.
   Google Scholar
• Evanuarini, H., and H. Purnomo. 2011. “Physical and Organoleptic Quality of Chicken Nuggets Fried at Different Temperature and Time.” Journal of Agricultural Food Technology 1 (8): 133–136.
   Google Scholar
• Fernandes Santos, M. M., D. A. Soares De Lima, T. K. Alencar Bezerra, M. DE Sousa Galvão, M. Suely Madruga, and F. Anderson Pereira Da Silva. 2019. “Effect of Wooden Breast Condition on Quality Traits of Emulsified Chicken Patties during Frozen Storage.” Journal of Food Science and Technology 56: 4158–4165.
   Web of Science ®Google Scholar
• Fursik, O., I. Strashynskiy, V. Pasichnyi, and O. Kochubei-Lytvynenko. 2018. “Quality Assessment of Proteins in Cooked Sausages with Food Compositions.” Journal of Food Science and Technology-Ukraine 12 (2): 80–88.
   Web of Science ®Google Scholar
• GEMRCN. 2008. Spécification technique: Préparations de viandes, produits à base de viande de volailles ou de lapin, foies gras de volaille: 44 p.
   Google Scholar
• Giatrakou, V., A. Ntzimani, and I. N. Savvaidis. 2010. “Effect of Chitosan and Thyme Oil on a Ready to Cook Chicken Product.” Food Microbiology 27 (1): 132–136.
   Web of Science ®Google Scholar
• Gibbs, R. A., C. Rymer, and D. I. Givens. 2013. “Fatty Acid Composition of Cooked Chicken Meat and Chicken Meat Products as Influenced by Price Range at Retail.” Food Chemistry 138 (2–3): 1749–1756.
   Web of Science ®Google Scholar
• Gokce, R., A. A. Akgun, H. Ergezer, and T. Akcan. 2016. “Effects of Different Batter Formulation on Some Quality Characteristics of Deep Fat Fried Chicken Nuggets.” Tarim Bilimleri Dergisi Journal of Agriculture Science 22 (3): 331–338.
   Web of Science ®Google Scholar
• Golge, O., O. Kilinççeker, and A. Koluman. 2018. “Effects of Different Fibers on the Quality of Chicken Meatballs.” Archiv Lebensmittelhyg 69: 177–183.
   Web of Science ®Google Scholar
• Gonçalvez-Tenorio, A., B. N. Silva, V. Rodrigues, V. Cadavez, and U. Gonzales-Barron. 2018. “Prevalence of Pathogens in Poultry Meat: A Meta-analysis of European Published Surveys.” Foods 7 (69): 16 p.
   Google Scholar
• Grant, A., and S. Parveen. 2017. “All Natural and Clean-label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging.” Journal of Food Protection 80 (4): 540–544.
   Web of Science ®Google Scholar
• Gratta, F., L. Fasolato, M. Birolo, C. Zomeno, E. Novelli, M. Petracci, A. Pascual, G. Xiccato, and A. Trocino. 2019. “Effect of Breast Myopathies on Quality and Microbial Shelf Life of Broiler Meat.” Poultry Science 98: 2641–2651.
   PubMed Web of Science ®Google Scholar
• Haskaraca, G., E. Demirok, N. Kolsarici, F. Oz, and N. Ozsarac. 2014. “Effect of Green Tea Extract and Microwave Pre-cooking on the Formation of Heterocyclic Aromatic Amines in Fried Chicken Products.” Food Research International 63 (SI): 373–381.
   Google Scholar
• Haskaraca, G., E. D. Soncu, N. Kolsarici, F. Oz, and V. K. Juneja. 2017. “Heterocyclic Aromatic Amines Content in Chicken Burgers and Chicken Nuggets Sold in Fast Food Restaurants and Effects of Green Tea Extract and Microwave Thawing on Their Formation.” Journal of Food Processing and Preservation 41 (6): e13240: 10 p.
   Web of Science ®Google Scholar
• Haskaraca, G., and N. Kolsarici. 2019. “An Assessment of the Microbial Quality of “Döner Kebab” during Cold Storage: Effects of Different Packaging Methods and Microwave Heating before Consumption.” Journal of Food Safety 39 (e12592): 13 p.
   Google Scholar
• Haskaraca, G., V. K. Juneja, S. Mukhopadhyay, and N. Kolsarici. 2019. “The Effects of Grapefruit Seed Extract on the Thermal Inactivation of Listeria Monocytogenes in Sous-vide Processed Döner Kebabs.” Food Control 95: 71–76.
   Web of Science ®Google Scholar
• Hobbs, J. L., B. Warshawsky, A. Maki, S. Zittermann, A. Murphy, A. Majury, and D. Middleton. 2017. “Nuggets of Wisdom: Salmonella Enteritidis Outbreaks and the Case for New Rules on Uncooked Frozen Processed Chicken.” Journal of Food Protection 80 (4): 703–709.
   Web of Science ®Google Scholar
• Horita, C. N., V. C. Messias, M. A. Morgano, F. M. Hayakawa, and M. A. R. Pollonio. 2014. “Textural, Microstructural and Sensory Properties of Reduced Sodium Frankfurter Sausages Containing Mechanically Deboned Poultry Meat and Blends of Chloride Salts.” Food Research International 66: 29–35.
   Web of Science ®Google Scholar
• Hussain, A. I., S. A. S. Chatha, T. Iqbal, M. U. Arshad, A. F. Zahoor, and S. Afzal. 2013. “Comparative Study of Different Cooking Methods on Nutritional Attributes and Fatty Acid Profile of Chicken Meat.” Journal of Chemical Society Pakistan 35 (3): 678–684.
   Web of Science ®Google Scholar
• Isleroglu, H., T. Kemerli, O. Ozdestan, A. Uren, and F. Kaymak-Ertekin. 2014. “Effect of Oven Cooking Method on Formation of Heterocyclic Amines and Quality Characteristics of Chicken Patties: Steam-assisted Hybrid Oven versus Convection Ovens.” Poultry Science 93 (9): 2296–2303.
   Web of Science ®Google Scholar
• Jimenez-Martin, E., T. Perez-Palacios, J. R. Carrascal, and T. A. Rojas. 2016. “Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality.” Food Bioprocess Ans Technology 9 (2): 285–297.
   Web of Science ®Google Scholar
• Karadal, F., N. Ertas, H. Hizlisoy, S. Abay, and S. Al. 2013. “Prevalence of Escherichia Coli O157: H7 and Their Verotoxins and Salmonella Spp. In Processed Poultry Products.” Journal of Food Safety 33 (3): 313–318.
   Web of Science ®Google Scholar
• Karyotis, D., P. N. Skandamis, and V. K. Juneja. 2017. “Thermal Inactivation of Listeria Monocytogenes and Salmonella Spp. In Sous-vide Processed Marinated Chicken Breast.” Food Research International 100: 894–898.
   Web of Science ®Google Scholar
• Kawata, Y., and S. Kubota. 2018. “Consumers’s Willingness to Pay for Reprocessed Fried Chicken: A Way of Reducing Uneaten Food.” Appetite 120: 571–577.
   Web of Science ®Google Scholar
• Kayaardi, S., A. Kundakci, A. Kayacier, and V. Gok. 2005. “Sensory and Chemical Analysis of Döner Kebab Made from Turkey Meat.” Journal of Muscle Foods 17 (2): 165–173.
   Google Scholar
• Kayisoglu, S., I. Yilmaz, M. Demirci, and H. Yetim. 2003. “Chemical Composition and Microbiological Quality of the Döner Kebabs Sold in Tekirdag Market.” Food Control 14: 469–474.
   Web of Science ®Google Scholar
• Keskekoglu, H., and A. Uren. 2014. “Inhibitory Effects of Pomegranate Seed Extract on the Formation of Heterocyclic Aromatic Amines in Beef and Chicken Meatballs after Cooking by Four Different Methods.” Meat Science 96 (4): 1446–1451.
   Web of Science ®Google Scholar
• Keskekoglu, H., and A. Uren. 2017. “Inhibitory Effects of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines in Beef and Chicken Meatballs Cooked by Different Techniques.” International Journal of Food Properties 20: S722–S734.
   Web of Science ®Google Scholar
• Kilic, B. 2003. “Effect of Microbial Transglutaminase and Sodium Caseinate on Quality of Chicken Döner Kebab.” Meat Science 63: 417–421.
   PubMed Web of Science ®Google Scholar
• Kilic, B., and M. P. Richards. 2003. “Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative Factors.” Journal of Food Science 68 (2): 686–689.
   Web of Science ®Google Scholar
• Kim, H., H. W. Do, and H. Chung. 2017. “A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.” Korean Journal Food Science Animal Resources 37 (5): 626–634.
   Google Scholar
• Kim, H. Y., K. J. Kim, J. W. Lee, G. W. Kim, J. H. Choe, H. W. Kim, Y. Yoon, and C. J. Kim. 2015. “Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture.” Korean Journal of Food Science and Animal Resources 35 (1): 19–26.
   Google Scholar
• Kim, S. Y., J. H. Choi, Y. S. Choi, H. Y. Kim, K. I. Ahn, H. W. Kim, T. H. Kim, D. H. Song, and C. J. Kim. 2012. “Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham.” Korean Journal of Food Science and Animal Resources 32 (3): 268–273.
   Google Scholar
• Kim, T. K., J. Y. Shim, K. E. Hwang, Y. B. Kim, J. M. Sung, H. D. Paik, and Y. S. Choi. 2018. “Effect of Hydrocolloids on the Quality of Restructured Hams with Duck Skin.” Poultry Science 97: 4442–4449.
   PubMed Web of Science ®Google Scholar
• Korkmaz, B. I. O., E. Rayaman, P. Rayaman, and U. S. Gürer. 2017. “Microbiological Quality and Portion Analyses of the Beef and Chicken Döner Sandwiches Sold in Istanbul.” Fleischwirtschaft -Frankfurt 32 (3): 46–49.
   Google Scholar
• Krempa, A., B. Czerniejewska-Surma, O. Surma, D. Plust, and P. Zapletal. 2019. “Effect of Cooking Methods on Sensory and Lipid Quality of Mallard Duck Meat.” European Poultry Science 83: 12 p.
   Web of Science ®Google Scholar
• Kumar, D., and V. K. Tanwar. 2011a. “Utilization of Clove Powder as Phytopreservative for Chicken Nuggets Preparation.” Journal of Stored Products Postharvest Research 2 (1): 11–14.
   Google Scholar
• Kumar, D., and V. K. Tanwar. 2011b. “Effects of Incorporation of Ground Mustard on Quality Attributes of Chicken Nuggets.” Journal of Food Science and Technology 48 (6): 759–762.
   Web of Science ®Google Scholar
• La Volaille francaise. 2018. Chiffres clés. https://www.volaille-francaise.fr/wp-content/uploads/rapport2018chiffres-cles.pdf: 72 p.
   Google Scholar
• Labropoulos, A. E., T. Varzalas, S. Anestis, T. Kostas, and P. Panagiotou. 2013. “Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products.” International Journal of Food Engineering 9 (2): 209–215.
   Web of Science ®Google Scholar
• Le Nouveau Paradigme. 2015. http://www.2012un-nouveau-paradigme.com/2015/11/ces-substances-que-nous-cache-le-kebab.html
   Google Scholar
• Lee, H. S. 2019. “Literature Compilation of Volatile N-nitrosamines in Processed Meat and Poultry Products - an Update.” Food Additives and Contaminants: Part A 36 (10): 1491–1500.
   PubMed Web of Science ®Google Scholar
• Lee, J. J., J. S. Choi, D. S. Jung, S. H. Park, and Y. I. Choi. 2011. “Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage.” Korean Journal of Food Science and Animal Resources 31 (3): 460–468.
   Google Scholar
• Lefevre, S. 2016. “Vous Mangez Des Nuggets ? Vraiment ? Voici Ce Qu’ils Contiennent”. Reporterre. https://reporterre.net/Vous-mangez-des-nuggets-Vraiment-Voici-ce-qu-ils-contiennent
   Google Scholar
• Liao, G. Z., G. Y. Wang, X. L. Xu, and G. H. Zhou. 2010. “Effect of Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Chicken and Duck Breast.” Meat Science 85 (1): 149–154.
   PubMed Web of Science ®Google Scholar
• Liao, G. Z., G. Y. Wang, Y. J. Zhang, X. L. Xu, and G. H. Zhou. 2012. “Formation of Heterocyclic Aromatic Amines during Cooking of Duck Meat.” Food Additives and Contaminants. Part A-Chemistry, Analytical Control and Exposure Risk Assessment 29 (11): 1668–1678.
   Google Scholar
• Lu, F., G. K. Kuhnle, and Q. F. Cheng. 2018. “The Effect of Common Spices and Meat Type on the Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Deep-fried Meatballs.” Food Control 92: 399–411.
   Web of Science ®Google Scholar
• Lukman, I., N. Huda, and N. Ismail. 2009. “Physicochemical and Sensory Properties of Commercial Chicken Nuggets.” Asian Journal of Food Agro-Industry 2 (2): 171–180.
   Google Scholar
• Martelli, M. R., R. A. Carvalho, P. J. A. Sobral, and J. S. Santos. 2008. “Reduction of Oil Uptake in Deep Fat Fried Chicken Nuggets Using Edible Coatings Based on Cassava Starch and Methylcellulose.” Italian Journal of Food Science 2 (20): 111–117.
   Google Scholar
• Medisite. 2014.Que Contiennent Vraiment Les Cordons Bleus ? https://www.medisite.fr/a-la-une-que-contiennent-vraiment-les-cordons-bleus.684641.2035.html
   Google Scholar
• Modi, V. K., N. M. Sachindra, P. Nagegowda, N. S. Mahendrakar, and D. N. Rao. 2007. “Quality Changes during the Storage of Dehydrated Chicken Kebab Mix.” International Journal of Food Science and Technology 42: 827–835.
   Web of Science ®Google Scholar
• Modi, V. K., N. S. Mahendrakar, N. M. Sachindra, and D. N. Rao. 2004. “Quality of Nuggets Prepared from Fresh and Smoked Spent Layer Chicken Meat.” Journal of Muscle Foods 15: 195–2004.
   Google Scholar
• Morton, V. K., A. Kearney, S. Coleman, M. Viswanathan, K. Chau, A. Orr, and A. Hexemer. 2019. “Outbreaks of Salmonella Illness Associated with Frozen Raw Breaded Chicken Products in Canada, 2015-2019.” Epidemiology and Infection 147 (e254): 1–3.
   Google Scholar
• Nakano, T., and L. Ozimek. 2015. “A Method of Production of Boneless Chicken Wings (Drumettes and Winglets) by Separation of Periosteum from Bone without Cutting Sking and Muscles.” Poultry Science 94: 2816–2820.
   Web of Science ®Google Scholar
• Nayak, N. K., V. Pathak, V. P. Singh, M. Goswami, and S. K. Bharti. 2015. “Quality of Carrageenan Incorporated Low Fat Chicken Nuggets during Refirgerated Storage at 4°C.” Livestock Research International 3 (1): 7–13.
   Google Scholar
• News BBC. 2009. “How Unhealthy Is a Doner Kebab?” http://news.bbc.co.uk/2/hi/uk_news/magazine/7841890.stm
   Google Scholar
• Ngadi, M., Y. LI, and S. Oluka. 2007. “Quality Changes in Chicken Nuggets Fried in Oils with Different Degrees of Hydrogenation.” LWT, Food Science and Technology 40: 1784–1791.
   Web of Science ®Google Scholar
• Nieto, G., L. Martinez, J. Castillo, and G. Ros. 2017. “Hydroxytyrosol Extracts, Olive Oil and Walnuts as Functional Components in Chicken Sausages.” Journal of Science of Food and Agriculture 97 (11): 3761–3771.
   Web of Science ®Google Scholar
• Nurkhuzaiah, K., A. S. Babji, W. I. W. Rosli, and S. P. Foo. 2015. “Tocopherol and Tocotrienol Contents of Chicken Nuggets Blended with Red Palm Oils before and after Frying.” Journal of Palm Oil Research 27 (1): 82–89.
   Web of Science ®Google Scholar
• Omurtag, I., F. J. M. Smulders, F. Hilbert, and P. Paulsen. 2012. “Microbiological Condition of Chicken Döner Kebab Sold in Vienna, Austria.” Archiv Lebensmittelhygiene 63 (5): 142–146.
   Google Scholar
• Oz, F., M. Kizil, and T. Celik. 2016. “Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat.” Journal of Food Processing and Preservation 40 (5): 1047–1053.
   Web of Science ®Google Scholar
• Oz, F., and M. O. Yuzer. 2017. “The Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Turkey Meat.” Journal of Food Processing and Preservation 41 (5): e13196: 9 p.
   Web of Science ®Google Scholar
• Ozturk, B., and M. Serdaroglu. 2017. “The Effects of Egg Albumin Incorporation on Quality Attributes of Pale, Soft, Exudative (Pse-like) Turkey Rolls.” Journal of Food Science and Technology-Mysore 54 (6): 1384–1394.
   Web of Science ®Google Scholar
• Panozzo, M., L. Magro, I. Erle, S. Ferrarini, R. Murari, E. Novelli, and S. Masaro. 2015. “Nutritional Quality of Preparations Based on Döner Kebab Sold in Two Towns of Veneto Region, Italy: Preliminary Results.” Italian Journal of Food Safety 4 (4535): 92–97.
   Google Scholar
• Para, P. A., S. Kumar, N. A. Nisar, and W. H. Raja. 2015. “Physico-chemical Properties and Sensory Attributes of Chicken Nuggets Enrobed with Pea Flavor at Different Concentrations.” Animal Science Reporter 9 (4): 149–155.
   Google Scholar
• Pathera, A. K., C. S. Riar, S. Yadav, and D. P. Sharma. 2017a. “Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.” Korean Journal of Food Science and Animal Resources 37 (3): 410–417.
   Google Scholar
• Pathera, A. K., C. S. Riar, S. Yadav, D. P. Sharma, Y. S. Yadav, and M. Kumar. 2017b. “Optimization of Dietary Fiber Enriched Chicken Nuggets for Different Cooking Methods.” Journal of Food Measurement and Characterization 11 (3): 1386–1397.
   Web of Science ®Google Scholar
• Perez, T. I., M. J. Zuidhof, R. A. Renema, J. M. Curtis, Y. Ren, and M. Betti. 2010. “Effects of Vitamin E and Organic Selenium on Oxidative Stability of Omega-3 Enriched Dark Chicken Meat during Cooking.” Journal of Food Science 75 (2): T25–T34.
   Web of Science ®Google Scholar
• Perez-Palacios, T., J. Ruiz-CarraSCAL, E. Jimenez-Martin, J. C. Solomando, and T. Antequera. 2018. “Improving the Lipid Profile of Ready-to-cook Meat Products by Addition of Omega-3 Microcapsules: Effect on Oxidation and Sensory Analysis.” Journal of Science of Food and Agriculture 98 (14): 5302–5312.
   Web of Science ®Google Scholar
• Perlo, F., P. Bonato, G. Teira, R. Fabre, and S. Kueider. 2006. “Physicochemical and Sensory Properties of Chicken Nuggets with Washed Mechanically Deboned Chicken Meat: Research Note.” Meat Science 72: 785–788.
   PubMed Web of Science ®Google Scholar
• Petracci, M., F. Soglia, M. Madruga, L. Carvalho, E. Ida, and M. Estevez. 2019. “Wooden Breast, White Striping and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.” Comprehensive Reviews in Food Science and Food Safety 18 (2): 565–583.
   PubMed Web of Science ®Google Scholar
• Petracci, M., S. Mudalal, F. Soglia, and C. Cavani. 2015. “Meat Quality in Fast-growing Broiler Chickens.” World Poultry Science Journal 71: 363–374.
   Web of Science ®Google Scholar
• Polizer, Y. J., D. Pompeu, M. H. Hirano, M. T. Freire, and M. A. Trindade. 2015. “Development and Evaluation of Chicken Nuggets with Partial Replacement of Meat and Fat by Pea Fibre.” Brazilian Journal of Food Technology 18 (1): 62–69.
   Google Scholar
• Prinyawiwatkul, W., K. H. Mcwatters, L. R. Beuchat, and S. R. D. Phillip. 1997. “Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented and Peanut Flours.” Journal of Agriculture and Food Chemistry 45: 1891–1899.
   Web of Science ®Google Scholar
• Raza, A., M. A. Shabbir, M. I. Khan, H. A. R. Suleria, and S. Sultan. 2015. “Effect of Thermal Treatments on the Formation of Heterocyclic Aromatic Amines in Various Meats.” Journal of Food Processing and Preservation 39 (4): 376–383.
   Web of Science ®Google Scholar
• Roccato, A., M. Uyttendaele, V. Cibin, F. Barrucci, V. Cappa, P. Zavagnin, A. Longo, A. Catellani, and A. Ricci. 2015b. “Effects of Domestic Storage and Thawing Practices on Salmonella in Poultry-based Meat Preparations.” Journal of Food Protection 78 (12): 2117–2125.
   Web of Science ®Google Scholar
• Roccato, A., M. Uyttendaele, V. Cibin, F. Barrucci, V. Cappa, P. Zavagnin, A. Longo, and A. Ricci. 2015a. “Survival of Salmonella Typhimurium in Poultry-based Meat Preparations during Grilling, Frying and Baking.” International Journal of Food Microbiology 197: 1–8.
   PubMed Web of Science ®Google Scholar
• Rodrigues de Oliveira, J., S. Tolotti Fraga Teixeira, R. Levandowski, L. Ruschel Dos Santos, and E. Lotar Dickel. 2019. “Mortadella Formulations Using Poultry Breasts with White Striping and Wooden Breast.” Revista Brasileira De Higiene E Sanidade Animal 13 (3): 411–417.
   Google Scholar
• Ruiz, A., S. K. Williams, N. Djeri, A. Hinton, and G. E. Rodrick. 2010. “Nisin Affects the Growth of Listeria Monocytogenes on Ready-to-eat Turkey Ham Stored at Four Degrees Celsius for Sixty-three Days.” Poultry Science 89 (2): 353–358.
   PubMed Web of Science ®Google Scholar
• Samant, S. S., P. G. Crandall, C. A. O’Bryan, J. M. Lingbeck, E. M. Martin, T. Tokar, and H. S. Seo. 2016. “Effects of Smoking and Marination on the Sensory Characteristics of Cold-cut Chicken Breast Fillets: A Pilot Study.” Food Science and Biotechnology 25 (6): 1619–1625.
   Web of Science ®Google Scholar
• Sampers, I., I. Habib, L. De Zutter, A. Dumoulin, and M. Uyttendaele. 2010. “Survival of Campylobacter Spp. In Poultry Meat Preparations Subjectd to Freezing, Refrigeration, Minor Salt Concentration, and Heat Treatment.” International Journal of Food Microbiology 137: 147–153.
   Web of Science ®Google Scholar
• Schmidt, M. M., R. C. P. Dornelles, A. R. Vidal, A. Fontoura, E. H. Kubota, R. O. Mello, A. P. Kempka, and I. M. Demiate. 2017. “Development of Cooked and Smoked Chicken Sausage with Reduced Sodium and Fat.” Journal of Applied Poultry Research 26 (1): 130–144.
   Web of Science ®Google Scholar
• Sharima-Abdullah, N., C. Z. Hassan, N. Arifin, and N. Huda-Faujan. 2018. “Physicochemical Properties and Consumer Preference of Imitation Chicken Nuggets Produced from Chickpea Flour and Textured Vegetable Protein.” International Food Research Journal 25 (3): 1016–1025.
   Web of Science ®Google Scholar
• Silva, F. A. P., V. C. S. Ferreira, M. S. Madruga, and M. Estevez. 2017. “Aroma Profile and Consumer Liking of Salted and Dried Chicken Meat: Effects of Desalting and Cooking Methods.” International Journal of Food Properties 20 (12): 2954–2965.
   Web of Science ®Google Scholar
• Sohaib, M., M. S. Butt, F. M. Anjum, M. I. Khan, and M. Shahid. 2016. “Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and Alpha-tocopherol Regimens.” Journal of Food Processing and Preservation 40 (3): 373–385.
   Web of Science ®Google Scholar
• Soncu, E. D., and N. Kolsarici. 2017. “Microwave Thawing and Green Tea Extract Efficiency for the Formation of Acrylamide Throughout the Production Process of Chicken Burgers and Chicken Nuggets.” Journal of Science of Food and Agriculture 97 (6): 1790–1797.
   Web of Science ®Google Scholar
• Stajic, S., N. Stanisic, I. Tomasevic, I. Djekic, N. Ivanovic, and D. Zivkovic. 2018. “Use of Linseed Oil in Improving the Quality of Chicken Frankfurters.” Journal of Food Processing and Preservation 42 (2): e13529: 11 p.
   Web of Science ®Google Scholar
• Tasbas, H., E. Osanmaz, C. O. Ozer, and B. Kilic. 2016. “Quality Characteristics and Storage Stability of Gluten-free Coated Chicken Nuggets.” Carpathian Journal of Food Science and Technology 8 (4): 91–102.
   Web of Science ®Google Scholar
• Tengilimoglu-Metin, M. M., A. Hamzalioglu, V. Gokmen, and M. Kizil. 2017. “The Inhibitory Effect of Hawthorn Extract on Heterocyclic Aromatic Amine Formation in Beef and Chicken Breast Meat.” Food Research International 99: 586–595.
   PubMed Web of Science ®Google Scholar
• Tengilimoglu-Metin, M. M., and M. Kizil. 2017. “Reducing Effect of Artichoke Extract on Heterocyclic Aromatic Amine Formation in Beef and Chicken Breast Meat.” Meat Science 134: 68–75.
   Web of Science ®Google Scholar
• Teruel, M. R., M. D. Garrido, M. C. Espinosa, and M. B. Linares. 2015. “Effect of Different Format-solvent Rosemary Extracts (Rosmarinus Officinalis) on Frozen Chicken Nuggets Quality.” Food Chemistry 172: 40–46.
   PubMed Web of Science ®Google Scholar
• Tournour, H. H., L. M. Cunha, L. M. Magalhaes, R. C. Lima, and M. A. Segundo. 2017. “Evaluation of the Joint Effect of the Incorporation of Mechanically Deboned Meat and Grape Extract on the Formulation of Chicken Sausages.” Food Science and Technology International 23 (4): 328–337.
   Web of Science ®Google Scholar
• USDA (2011) https://www.nationalchickencouncil.org/about-the-industry/statistics/how-broilers-are-marketed/
   Google Scholar
• Valceschini, E. 2006. “Poultry Meat Trends and Consumer Attitudes”. Proceedings of the XII European Poultry Conference [CD-ROMs], Verona, Italy: 11 p.
   Google Scholar
• Vazgecer, B., H. Ulu, and A. Oztan. 2004. “Microbiological and Chemical Qualities of Chicken Döner Kebab Retailed on the Turkish Restaurants.” Food Control 15: 264.
   Web of Science ®Google Scholar
• Verma, A. K., R. Banerjee, and B. D. Sharma. 2015. “Quality Characteristics of Low Fat Chicken Nuggets: Effect of Salt Substitute Blend and Pea Hull Flour.” Journal of Food Science and Technology 52 (4): 2288–2295.
   Web of Science ®Google Scholar
• Vlahova-Vangelova, D., and S. Dragoev. 2014. “Marination: Effect on Meat Safety and Human Health. A Review.” Bulgarian Journal of Agricultural Science 20 (3): 503–509.
   Google Scholar
• Wang, C., Y. T. Xie, J. Qi, Y. Yu, Y. Bai, C. Dai, C. B. Li, X. L. Xu, and G. H. Zhou. 2018. “Effect of Tea Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-grilled Chicken Wings.” Food Control 93: 325–333.
   Web of Science ®Google Scholar
• Wong, Y. H., O. M. Lai, F. Abas, K. L. Nyam, I. A. Nehdi, H. Muhamad, and C. P. Tan. 2017. “Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters during Deep Fat Frying of Chicken Breast Meat.” Journal of American Oil Chemists Society 94 (6): 759–765.
   Web of Science ®Google Scholar
• Xing, T., X. Zhao, M. Han, L. Cai, S. Deng, G. Zhou, and X. Xu. 2017. “A Comparative Study of Functional Properties of Normal and Wooden Breast Broiler Chicken Meat with NaCl Addition.” Poultry Science 96: 3473–3481.
   Web of Science ®Google Scholar
• Yadav, S., A. K. Pathera, R. U. Islam, A. K. Malik, and D. P. Sharma. 2018. “Effect of Wheat Bran and Dried Carrot Pomace Addition on Quality Characteristics of Chicken Sausage.” Asian-Australasian Journal of Animal Science 31 (5): 729–737.
   Web of Science ®Google Scholar
• Yao, Y., Z. Q. Peng, B. Shao, K. H. Wan, F. L. Wang, Y. W. Zhang, J. K. Li, and T. Hui. 2013. “Effects of Frying and Boiling on the Formation of Heterocyclic Amines in Braised Chicken.” Poultry Science 92: 3017–3025.
   PubMed Web of Science ®Google Scholar
• Yeater, M., G. Casco, R. K. Miller, and C. Z. Alvarado. 2017. “Comparative Evaluation of Texture Wheat Ingredients and Soy Proteins in the Quality and Acceptability of Emulsified Chicken Nuggets.” Poultry Science 96: 4430–4438.
   Web of Science ®Google Scholar
• Yilmaz Eker, F., and K. Bostan. 2019. “Determination of Growth and Toxin Production Potential of Staphylococcus Aureus and Clostridium Perfringens during Döner Production Process.” Turkish Journal of Veterinary and Animal Science 43: 10–22.
   Web of Science ®Google Scholar
• Yilmaz, I., and B. Yilmaz. 2018. “Determination on Coated Chicken Meat Products (Nugget, Schnitzel, Cordon Bleu) Physical, Chemical and Microbiological Characteristics.” Journal of Science and Engineering Research 5 (6): 52–58.
   Google Scholar
• Yogesh, K., T. Ahmad, G. Manpreet, K. Mangesh, and P. Das. 2013. “Characteristics of Chicken Nuggets as Affected by Added Fat and Variable Salt Contents.” Journal of Food Science and Technology 50 (1): 191–196.
   Web of Science ®Google Scholar