Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color
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چکیده
منابع مشابه
Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
In the United States a large percentage of raw poultry meat is marinated prior to cooking. Many products are marinated by vacuum tumbling meat with a mixture of water, salt, and phosphates to increase cook yield and perceived tenderness. This study was designed to determine the effect of 3 pressure treatments (ambient, vacuum, or positive) and phosphate on yield, tenderness, and color on broile...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2007
ISSN: 0032-5791
DOI: 10.3382/ps.2007-00144