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Hughes, E., Cofrades, S. and Troy, D.J. (1997) Effect of Fat Level, Oat Fiber and Carrageenan on Frankfurters Formulated with 5, 12 and 30% Fat. Meat Science, 45, 273-281.
https://doi.org/10.1016/S0309-1740(96)00109-X

has been cited by the following article:

• TITLE: Preparing and Evaluation of New Nutritious Products from Quail Meat

  AUTHORS: Manar M. Farag, Nadia A. Abd-El-Aziz, Afaf M. Ali

  KEYWORDS: Quail Meat, Chicken Meat, Sausage, Kofta, Nuggets Products, Minerals, Vitamins, Nutritious

  JOURNAL NAME: Food and Nutrition Sciences, Vol.12 No.9, September 15, 2021

  ABSTRACT: The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.