The use of marination to improve poultry meat quality
نویسندگان
چکیده
منابع مشابه
Use of cold-set whey protein gelation to improve poultry meat batters.
The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss...
متن کاملMarination and Brining of Poultry Products
In the U.S., the per capita consumption of poultry has continued to rise since the 1960’s with the largest increase in production of further processed and convenience products (Figure 1). Because of the emphasis on value-added products, the poultry industry has become focused on improving product yield and meat quality. Commonly used methods of adding value to poultry meats include brining and ...
متن کاملGenetic Variability of Poultry Meat Quality
Poultry meat production has been very dynamic over the last decade and now occupies the second place in the world just after pork. At the same time, the marketing of poultry has been greatly diversified: if in the sixties in the USA only 17% of broilers were sold as parts or further processed products, it represented more than 90% in 1998 (Mandava and Hoogenkamp, 1999). The same trends are obse...
متن کاملStrategies to Improve Meat Quality and Safety
1Department of Agricultural Food and Environmental Sciences, University of Foggia, 71122 Foggia, Italy 2Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain 3INRA-Clermont-Ferrand-Theix-Lyon Centre, 63122 Saint-Genes-Champanelle, France 4Faculdade de Medicina Veterinária e Zootecnia, University of Sao Paulo, 0550...
متن کاملEffect of raw meat L* -value, pH and marination on cooked meat quality of broiler thigh meat
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 ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Italian Journal of Animal Science
سال: 2009
ISSN: 1828-051X
DOI: 10.4081/ijas.2009.s2.757