Garcia, Casas, & Selgas, 2001), and

Garcia, Casas, & Selgas, 2001), and none of these studies used poultry
meat as a raw material. Therefore, this study aimed to evaluate the effects
of reducing the oil content and adding inulin as a partial oil substitute
on the physicochemical,microbiological, and textural characteristics
and on acceptability during the storage of fermented chicken sausages
produced with corn oil.