Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients
نویسندگان
چکیده
منابع مشابه
Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.
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...
متن کاملEffect of “Wooden Breast” Appearance on Poultry Meat Quality, Histological Traits, and Lesions Characterization
Dalle Zotte A., Tasoniero G., Puolanne E., Remignon H., Cecchinato M., Catelli E., Cullere M. (2017): Effect of “Wooden Breast” appearance on poultry meat quality, histological traits, and lesions characterization. Czech J. Anim. Sci., 62, 51–57. The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in ...
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This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...
متن کاملComparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets.
Marinated broiler breast fillets were evaluated using both air- and immersion-chilling treatments. Ninety fillets from air-chilled broiler carcasses and 90 fillets from immersion-chilled broiler carcasses were obtained from a processor to determine differences in meat quality, sensory, and shelf life. At 24 h postmortem, the fillets were vacuum-tumbled (25 in Hg, 30 min, 14 rpm, 4 degrees C) in...
متن کاملImproving the quality of citric acid and calcium chloride marinated culled cow meat
The objective of this research was to evaluate the effects of immersion marination with citric acid, calcium chloride and combined mixture of citric acid and calcium chloride solutions on Semimembranosus meat quality traits. Meat cuts obtained from culled cows were marinated with 0.05 M citric acid, 0.2 M calcium chloride or the combined mixture of these two compounds for 24 hr. Nonmarinated me...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2019
ISSN: 2575-985X
DOI: 10.22175/mmb2019.0086