Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate
نویسندگان
چکیده
منابع مشابه
Comparison between the Quality Traits of Phosphate and Bicarbonate-Marinated Chicken Breast Fillets Cooked under Different Heat Treatments
Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treatments (Air and Core temperatures: 160 76, 160 80, 200 76 and 200 ̊...
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The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular sp...
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One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white st...
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Poultry meat is very susceptible to oxidation because of the high concentration of polyunsaturated fatty acids, which negatively affects the quality and nutritional values of chicken meat. Coccidiosis is the most common parasitic disease of poultry. Intending to limit anti-parasites usage in poultry feed and also because of the concerns about antibiotic resistance and residues in poultry produc...
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ژورنال
عنوان ژورنال: The Journal of Poultry Science
سال: 2014
ISSN: 1346-7395,1349-0486
DOI: 10.2141/jpsa.0130079