Extrusion and texturizing in the manufacture of poultry products
1979
Maurer, Arthur J.
Mechanically deboned poultry meat (MDPM), which resembles a very fine meat puree, can be given shape and texture by mixing various textured soy protein ingredients or by the process of extrusion. The texture of poultry products obtained by extrusion is satisfactory and marketable to the consumer. Overall, texturization of poultry meat is just beginning; advancements in extrusion technology and other types of poultry texturization can be expected.
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