Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat

Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat

White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken b...

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Bibliographic Details
Main Authors: Ana Clara L. Pavanello, Rebeca P.F. Catarino, Claudimara da S. Portela, Jaquellyne B.M.D. da Silva, Vinícius A.B. Mascareli, Viviane L.L. da Costa, Bárbara G. Vicenzi, Fernanda J. Mendonça, Sandra H. Prudencio, Tatiana C. Pimentel, Adriana L. Soares
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Poultry Science
Subjects:
Check-all-that-apply
Meat product
Myopathy
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124012008
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http://www.sciencedirect.com/science/article/pii/S0032579124012008

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