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95 and P = 0.33, respectively), but with increase in the inclusion rate of WB meat, lower protein content (P 0.05) WB meat. Texture profile analysis indicated a decrease in hardness, cohesiveness, and springiness with use of 100% severe WB meat, while inclusion of lower proportions of severe WB meat resulted in similar textural characteristics. These results indicate the possibility of using WB fillet meat in a sausage formulation with minimal impact on sausage texture profiles.Avian pathogenic Escherichia coli (APEC) causes colibacillos
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