Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat
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چکیده
منابع مشابه
Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
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...
متن کاملEffect of Marination on the Quality Characteristics and Microstructure of Chicken Breast Meat Cooked by Different Methods
Marination is a simple technological treatment used to improve the tenderness and flavor of meat by soaking it in an aqueous solution which composed of different ingredients. The effect of marination and different cooking methods (microwave,roasting, boiling, and frying) on the chemical composition, quality characteristics (i.e., PH value, meat color (L*, a*, and b*), cooking loss, water holdin...
متن کاملInfluence of increasing breast meat yield on muscle histology and meat quality in the chicken.
The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male chickens from two lines (ten birds from each line) divergently selected for breast meat yield were compared. Moreover, some quality parameters (ie, drip loss, ultimate pH value and meat colour) of the breast muscle were recorded. The animals from both lines ...
متن کاملEffect of freezing on electrical properties and quality of thawed chicken breast meat
OBJECTIVE The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. METHODS Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at -18°C for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 m...
متن کاملEffect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat.
Tenderness is the most important organoleptic characteristic of meat, and various methods have been developed to improve it. The purpose of this experiment was to evaluate the effect of different conditioning treatments of broiler carcasses on pH, cooking losses, shear values, R-values, and sensory tenderness of breast meat. All measurements were collected for breast muscle as follows: after 24...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2017
ISSN: 0032-5791
DOI: 10.3382/ps/pex117