title: The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat.
abstract: A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.
mesh_terms: D000818:Animals; D005223:Fats / Q000032:analysis; D005511:Food Handling; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D012212:Rheology; D014422:Turkeys; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D005223:Fats; D014867:Water