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How the Sausage Gets Made: Researchers Find Adding Duck Skin Can Improve Reduced-Fat Meat Emulsion Value
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01-15-2024 11:51 AM
PSA Staff
How can producers make reduced-fat sausage products without also losing the signature texture and flavor? Turns out there may be a promising solution: duck skin.
#Duck
#Preemulsion
#Emulsion
#InterpretiveSummary
#Reduced-Fat
#VegetableOil
#PoultryScienceJournal
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