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Italian Journal of Animal Science Volume 8, 2009 - Issue sup2: Proceedings of the 18th ASPA Congress, Palermo, June 9-12, 2009
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Article

The use of marination to improve poultry meat quality

Maurizio BianchiDipartimento di Scienze degli Alimenti, Università di Bologna, ItalyCorrespondence[email protected]
,
Massimiliano PetracciDipartimento di Scienze degli Alimenti, Università di Bologna, Italy
&
Claudio CavaniDipartimento di Scienze degli Alimenti, Università di Bologna, Italy
Pages 757-759 | Published online: 07 Mar 2016

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Rakesh K. Singh & Deepti Deshpande. (2019) Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven. International Journal of Food Properties 22:1, pages 1985-1997.
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Articles from other publishers (8)

Renata Stanisławczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan & Jagoda Żurek. (2021) Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality. Animals 11:9, pages 2666.
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Sinem AKYÜZ, Onur GÜNEŞER & Buşra Nur ESEN. (2020) Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal ÖzellikleriSome Physical, Chemical and Sensory Properties of Turkey Breast Meat Prepared with Different Marinade Formulations. Journal of Advanced Research in Natural and Applied Sciences 6:2, pages 190-205.
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Sinem AKYÜZ, Onur GÜNEŞER & Büşra ESEN. (2020) Farklı Marinasyon Formülasyonları ile Hazırlanmış Hindi Göğüs Etlerinin Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri. Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Dergisi.
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Ricardin Orel, Gipsy Tabilo-Munizaga, Yamira Cepero-Betancourt, Juan Esteban Reyes-Parra, Alonso Badillo-Ortiz & Mario Pérez-Won. (2020) Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. LWT 127, pages 109352.
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Ilkin Yucel Sengun, Ezgi Goztepe & Berna Ozturk. (2019) Efficiency of marination liquids prepared with koruk (Vitis vinifera L.) on safety and some quality attributes of poultry meat. LWT 113, pages 108317.
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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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J.R. Williams, J.M. Roseland, Q.V. Nguyen, J.C. Howe, K.Y. Patterson, P.R. Pehrsson & L.D. Thompson. (2017) Nutrient composition and retention in whole turkeys with and without added solution. Poultry Science 96:10, pages 3586-3592.
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Mar Roldán, Teresa Antequera, Trinidad Pérez-Palacios & Jorge Ruiz. (2014) Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. Meat Science 97:1, pages 69-75.
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