16. Paste Products (PÂTÉ)

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Alfonso Totosaus-Sánchez

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch16

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Totosaus-Sánchez, A. (2010) Paste Products (PÂTÉ), in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch16

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:

  • paste products (pâté);
  • poultry liver - raw material for processing into many different paste products;
  • lipid oxidation in muscle foods - major degradative processes responsible for losses in quality

Summary

This chapter contains sections titled:

  • Introduction

  • Liver sausage or pâté

  • Lipid oxidation

  • Other pâté characteristics

  • Most common defects

  • Conclusions

  • References