14. Turkey Sausages

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Alfonso Totosaus-Sánchez,
  2. Juan Francisco and
  3. Hernández Chávez

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch14

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Totosaus-Sánchez, A., Francisco, J. and Chávez, H. (2010) Turkey Sausages, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch14

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Tecnológico de Estudios Superiores de Ecatepec, Laboratorio de Alimentos, Ecatepec de Morelos Estado de México, México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • turkey sausages;
  • turkey sausages - emulsified cooked products processed using mechanically deboned meat;
  • mechanical deboning - providing means of harvesting functional proteins

Summary

This chapter contains sections titled:

  • Introduction

  • Mechanically deboned turkey meat

  • Functional properties and sausage processing

  • Turkey sausage preservation

  • Animal species identification

  • References