Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.
Armando Abel MassingueRobledo de Almeida Torres FilhoPaulo Rogério FontesAlcinéia de Lemos Souza RamosEdimar Aparecida Filomeno FontesJuan Ramon Olalquiaga PerezEduardo Mendes RamosPublished in: Asian-Australasian journal of animal sciences (2017)
Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.