Radomyski T, Niewiarowicz A
Z Lebensm Unters Forsch. 1987 Mar;184(3):215-9. doi: 10.1007/BF01042210.
A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.
对用来自火鸡胴体不同部位的手工去骨和机械去骨肉制成的法兰克福肠类香肠进行了质量评估。结果得出的结论是，尽管香肠质量的客观测量存在一些差异，但机械去骨火鸡肉可被视为生产法兰克福肠类香肠的唯一肉类原料。来自带皮翅膀和骨架的机械去骨火鸡肉制成的香肠质量最不尽人意。
