Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers.

On the other hand, an increasing trend in moisture content was observed by Devatkal et al.

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The springiness, gumminess, and chewiness of meat and liver-based loaves showed similar results, and a decreasing trend from control to liver-based loaves paralleled our defined results ( Devatkal et al., 2004 ).

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