Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness
نویسندگان
چکیده
منابع مشابه
Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness.
The objective was to evaluate the effect of postmortem aging on marination performance of early-deboned chicken breast fillets (pectoralis major) with different color lightness. Effects of marination on muscle shear force were also determined. Early-deboned (2 h postmortem) broiler butterfly fillets were visually selected based on their color lightness (pale, normal, and dark) from a commercial...
متن کاملComparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
Three replicate trials were conducted to compare sensory descriptive profiles of cooked broiler breast fillets categorized by raw meat color lightness or CIE L* values. In each trial, 20 light, 20 dark, and 30 random fillets (42-d-old birds and deboned at 6 to 8 h postmortem) were obtained from a commercial processing plant. On return to the laboratory, CIE L* a* b* (medial side), pH, and weigh...
متن کاملEarly postmortem injection and tumble marination effects on broiler breast meat tenderness.
Several processors use inline injection and tumble marination practices to decrease labor costs and product handling. However, the stimulation of this early postmortem (PM) muscle may cause increased toughness. Therefore, the objective of this study was to compare marination of early PM meat by using injection, vacuum tumbling, or both to determine their effects on tenderness of broiler breast ...
متن کاملthe effect of explicit teaching of textual metadiscourse on esap reading comprehension performance of iranian university students
چکیده ندارد.
15 صفحه اولEffect of pH and postmortem aging on protein extraction from broiler breast muscle.
This study determined the effects of extraction buffer pH and postmortem aging on the extraction of salt-soluble and water-soluble proteins from broiler pectoralis muscle. Deboned broiler breast fillets were collected at 4 h postmortem, packaged, and then stored at 4°C until 1, 5, or 8 d postmortem. After the designated aging period, salt-soluble and water-soluble protein extractions were perfo...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2014
ISSN: 0032-5791
DOI: 10.3382/ps.2013-03650