Products were obtained from local poultry meat industries in Northern
Italy, which delivered the commercial poultry meat patty formulation
(for burgers) and commercial sausage mixture (for sausages), as
well as the ready-to-cook products (i.e. kebabs, quail roulades and extruded
roulades) to the laboratory, at refrigeration temperature (4 °C),
within maximum two days from the time of production. Cooking instructions
as given on the labels are shown