Taking into account the importance of the utilization by industry of mechanically deboned meat (MDM) to the poutry industry, the present research was conducted with the objective of evaluating the effect of it's addition in a fermented sausage. Five formulations were studied, substituting hand deboned poultry meat by poultry MDM in the following proportions: 0, 9, 18, 27.5 and 37%. The results showed that the substitution of hand deboned poultry meat by poultry MDM did not affect the chemical composition of the sausage, improved lactic acid production, and did not impair de starter culture performance and the microbial quality of the product. However, the chemical stability was significantly impaired.
Evaluation; Fermented Sausage; Mechanically Deboned Meat
