Effect of Sex, Bird Size and Marination on Duck Breast Meat Quality
نویسندگان
چکیده
منابع مشابه
Effect of Sex, Bird Size and Marination on Duck Breast Meat Quality
Several factors may affect poultry breast meat quality, both intrinsic characteristics (age, sex, size and strain) and external influences (carcass aging time postmortem before deboning, fillet marination and cooking method). Commercial duck processors are now expanding into the deboned breast meat markets but very little research is available on duck meat quality as compared to other poultry s...
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We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid react...
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Two experiments were conducted to determine the effect of ultrasonic or static marination on meat quality measures (marination uptake, drip loss cooked yield and texture) and reduction of Salmonella and Escherichia coli. In experiment one, twelve butterfly fillets per each of two trials (n = 24) were collected from a commercial processing plant and trimmed of connective or fat tissue, then cut ...
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ژورنال
عنوان ژورنال: International Journal of Poultry Science
سال: 2015
ISSN: 1682-8356
DOI: 10.3923/ijps.2015.191.195