Effect of Ultrasonic Marination on Broiler Breast Meat Quality and Salmonella Contamination
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چکیده
منابع مشابه
Effect of Ultrasonic Marination on Broiler Breast Meat Quality and Salmonella Contamination
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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Introduction L* value (lightness) and pH have been used as predictive tools for estimating meat quality. In general, measurement of L* value is easier and faster than pH. Woelfel et al. (2002) reported that L* value seems to be of more predictive value than pH. Broiler meat with low pH or high L* value has been associated with low water-holding capacity, which results in increased cooking loss ...
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Effect of Sex, Bird Size and Marination on Duck Breast Meat Quality
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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 ...
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ژورنال
عنوان ژورنال: International Journal of Poultry Science
سال: 2011
ISSN: 1682-8356
DOI: 10.3923/ijps.2011.757.759