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Original Articles

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

Pages 451-456 | Accepted 01 Mar 2005, Published online: 19 Oct 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (4)

Rashid Saleem, Absar-ul Hasnain & Riaz Ahmad. (2015) Changes in Some Biochemical Indices of Stability of Broiler Chicken Actomyosin at Different Levels of Sodium Bicarbonate in Presence and Absence of Sodium Chloride. International Journal of Food Properties 18:6, pages 1373-1384.
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B.M. Naveena, M. Kiran & S.K. Mendiratta. (2013) Post harvest technologies to deal with poultry meat toughness, with reference to spent birds. World's Poultry Science Journal 69:3, pages 553-568.
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Paraskevoula T. Agrafioti & Eugenios Katsanidis. (2012) Effects of Additives on the Selected Quality Attributes and Cooking Yield of Squid: Modelling and Optimization. International Journal of Food Properties 15:3, pages 579-589.
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Maurizio Bianchi, Massimiliano Petracci & Claudio Cavani. (2009) The use of marination to improve poultry meat quality. Italian Journal of Animal Science 8:sup2, pages 757-759.
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Articles from other publishers (43)

Da Yeon Yoon, Kwang Yeon Lee & Hyeon Gyu Lee. (2024) Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals. Food Science and Biotechnology.
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Agnieszka Latoch, Ewa Czarniecka-Skubina & Małgorzata Moczkowska-Wyrwisz. (2023) Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 12:19, pages 3638.
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Zhuang-Li Kang, Ling-Hui Kong, Zhong-liang Hu, Yan-Ping Li & Han-Jun Ma. (2023) Effect of sodium bicarbonate and sodium chloride on protein conformation and gel properties of pork myofibrillar protein. Arabian Journal of Chemistry 16:4, pages 104574.
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Zhong-Wei Wu, Xiao-Li Zou, Peng-Lei Yao, Zhuang-Li Kang & Han-Jun Ma. (2022) Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate. Molecules 27:24, pages 8853.
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Zhuang-Li Kang, Xue-Yan Shang, Yan-Ping Li & Han-Jun Ma. (2022) Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters. Ultrasonics Sonochemistry 89, pages 106150.
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Tracy Jaico, Himanshu Prabhakar, Koushik Adhikari, Rakesh K. Singh & Anand Mohan. (2022) Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf. Journal of Food Quality 2022, pages 1-12.
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Naveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen & Sukhdeo B. BarbuddheNaveena B. Maheswarappa, Muthukumar Muthupalani, Kiran Mohan, Rituparna Banerjee, Arup Ratan Sen & Sukhdeo B. Barbuddhe. 2022. Asiatic Water Buffalo. Asiatic Water Buffalo 63 81 .
McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa & Rodrigo Tarté. (2021) Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast. Meat and Muscle Biology 5:1.
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Olivier Goemaere, Seline Glorieux, Marlies Govaert, Liselot Steen & Ilse Fraeye. (2021) Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics. Foods 10:4, pages 882.
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Zhuang-Li Kang, Xue-hua Zhang, Ke Li, Yan-ping Li, Fei Lu, Han-jun Ma, Zhao-jun Song, Sheng-ming Zhao & Ming-ming Zhu. (2021) Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters. LWT 139, pages 110567.
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Juthawut U‐Chupaj, Yuwares Malila, Giorgia Gozzi, Lucia Vannini, Nicolò Dellarosa, Luca Laghi, Massimiliano Petracci, Soottawat Benjakul & Wonnop Visessanguan. (2021) Influence of non‐phosphate and low‐sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality. Journal of Food Science 86:2, pages 319-326.
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Fei Lu, Zhuang-Li Kang, Li-Peng Wei & Yan-Ping Li. (2021) Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters. Arabian Journal of Chemistry 14:2, pages 102969.
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Pensiri Kaewthong, Chaiyawan Wattanachant & Saowakon Wattanachant. (2020) Improving the quality of barbecued culled-dairy-goat meat by marination with plant juices and sodium bicarbonate. Journal of Food Science and Technology 58:1, pages 333-342.
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Francis Zakanda Nsimba, Thierry Lengu Bobanga, Pius Zakayi Kabututu & Jean-Marie Iyamba Liesse. (2020) Larvicidal Activity of Inorganic Salts Against Anopheles Stephensi and Culex Quinquefasciatus. International Annals of Science 10:1, pages 45-51.
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Behannis Mena, Zhongxiang Fang, Hollis Ashman, Scott Hutchings, Minh Ha, Phyllis J. Shand & Robyn D. Warner. (2020) Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. International Journal of Food Science & Technology 55:6, pages 2381-2390.
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Andrea Garmyn, Nicholas Hardcastle, Clay Bendele, Rod Polkinghorne & Mark Miller. (2020) Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate. Foods 9:2, pages 177.
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Guoyuan Xiong, Xiaoyi Fu, Dongmei Pan, Jun Qi, Xinglian Xu & Xuejuan Jiang. (2020) Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat. Ultrasonics Sonochemistry 60, pages 104808.
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Karthikeyan P. Thangavelu, Joseph P. Kerry, Brijesh K. Tiwari & Ciara K. McDonnell. (2019) Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends in Food Science & Technology 94, pages 43-53.
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McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa & Rodrigo Tarté. (2019) Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. Meat Science 157, pages 107883.
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S Mudalal & M Petracci. (2019) Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat. Brazilian Journal of Poultry Science 21:3.
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Behrouz Akbari-adergani, Behrouz Akbari-adergani, Neda Sallak, Neda Sallak, Gholamreza Jahed khaniki, Gholamreza Jahed khaniki, Noushin Rastkari, Noushin Rastkari, Parisa Sadighara & Parisa Sadighara. (2018) Effect of sodium bicarbonate residue on some characteristics of processed meat products. Foods and Raw Materials 6:2, pages 249-255.
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Dong-yang Zhu, Zhuang-Li Kang, Han-jun Ma, Xing-Lian Xu & Guang-Hong Zhou. (2018) Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study. Food Hydrocolloids 83, pages 222-228.
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P. Kaewthong & S. Wattanachant. (2018) Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat. Poultry Science 97:2, pages 701-708.
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B. L. Booren, M. E. Castell‐Perez & R. K. Miller. (2017) Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork. Journal of Texture Studies 48:5, pages 403-414.
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J U-chupaj, Y Malila, M Petracci, S Benjakul & W Visessanguan. (2017) Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality. Revista Brasileira de Ciência Avícola 19:1, pages 61-68.
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Silvana Dinaintang Harikedua & Christina A. Mireles DeWitt. (2017) Preventing Soft Texture Fish Fillets through Brine Injection Technology. Journal of Food Quality 2017, pages 1-7.
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Muhammad Issa Khan, Hyun Jung Lee, Hyun-Joo Kim, Hae In Young, Haelim Lee & Cheorun Jo. (2016) Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat. Asian-Australasian Journal of Animal Sciences 29:11, pages 1639-1645.
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Anand Mohan, Tracy Jaico, William Kerr & Rakesh Singh. (2016) Functional properties of bicarbonates on physicochemical attributes of ground beef. LWT 70, pages 333-341.
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Magnus Åsli, Ragni Ofstad, Ulrike Böcker, Flemming Jessen, Olai Einen & Turid Mørkøre. (2015) Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish ( Pollachius virens L.) muscle . Journal of the Science of Food and Agriculture 96:4, pages 1252-1259.
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Elena N. Dedkova. (2016) Inorganic polyphosphate in cardiac myocytes: from bioenergetics to the permeability transition pore and cell survival. Biochemical Society Transactions 44:1, pages 25-34.
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Lea K. Seidlmayer & Elena N. Dedkova. 2016. Inorganic Polyphosphates in Eukaryotic Cells. Inorganic Polyphosphates in Eukaryotic Cells 91 114 .
Nereus W. GuntherIVIV, Joseph Sites & Christopher Sommers. (2015) The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives. Poultry Science 94:9, pages 2297-2302.
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Nakia Lee, Vijendra Sharma, Nettie Brown & Anand Mohan. (2015) Functional properties of bicarbonates and lactic acid on chicken breast retail display properties and cooked meat quality. Poultry Science 94:2, pages 302-310.
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Samer Mudalal, Massimiliano Petracci, Silvia Tappi, Pietro Rocculi & Claudio Cavani. (2014) Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments. Food and Nutrition Sciences 05:01, pages 35-44.
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Massimiliano Petracci, Luca Laghi, Simone Rimini, Pietro Rocculi, Francesco Capozzi & Claudio Cavani. (2014) Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate. The Journal of Poultry Science 51:2, pages 206-212.
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Ce Shi, Jianyun Cui, Yongkang Luo & Zhongyun Zhou. (2013) Effect of lightly salt and sucrose on rigor mortis changes in silver carp ( H ypophthalmichthys molitrix ) stored at 4°C . International Journal of Food Science & Technology 49:1, pages 160-167.
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Massimiliano Petracci, Maurizio Bianchi, Samer Mudalal & Claudio Cavani. (2013) Functional ingredients for poultry meat products. Trends in Food Science & Technology 33:1, pages 27-39.
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Magnus Åsli & Turid Mørkøre. (2012) Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod. LWT - Food Science and Technology 46:1, pages 196-202.
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M. Petracci, L. Laghi, P. Rocculi, S. Rimini, V. Panarese, M.A. Cremonini & C. Cavani. (2012) The use of sodium bicarbonate for marination of broiler breast meat. Poultry Science 91:2, pages 526-534.
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. 2012. Handbook of Meat and Meat Processing. Handbook of Meat and Meat Processing 624 637 .
Nereus W. GuntherIVIV, Yiping He & Pina Fratamico. (2011) Effects of Polyphosphate Additives on the pH of Processed Chicken Exudates and the Survival of Campylobacter. Journal of Food Protection 74:10, pages 1735-1740.
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Hyun-Seok Chae, Hee-Chul Choi, Jae-Cheon Na, Ae-Ra Jang, Min-Ji Kim, Han-Tae Bang, Hwan-Ku Kang, Dong-Wook Kim, Ok-Suk Seo, Sung-Bok Park & Jun-Sang Ham. (2010) Effects of Dietary Buffer Material for Chicken Meat Grades and PSE Incidence in Broilers under Transport Heat Stress. Korean Journal of Poultry Science 37:2, pages 131-137.
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Nereus W. GuntherIVIV. (2010) Effects of Polyphosphate Additives on Campylobacter Survival in Processed Chicken Exudates . Applied and Environmental Microbiology 76:8, pages 2419-2424.
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