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A screening experiment consisting of 18 batches of meat loaves were made using a fractional factorial design with six factors including two production replicates i.e. testing of several factors in relatively few trials. The rancidity was detected by TBARS, volatile compounds by GC-MS and sensory analysis by a sensory panel. The results were presented graphically as formal statistical testing is limited...
Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis. MDPM was obtained from a Beehive separator. Comminuted...
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