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...

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...

The effects of hydrodynamic pressure processing (HDP) on marination and meat quality characteristics of turkey breasts were investigated. Breast muscles from 45 turkey hens were removed from the carcasses within 30 min postmortem. From each bird, the breast from one side was treated with HDP and the other side served as a nontreated control. Breasts were then marinated in either 15 or 30% brine...

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...

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...

Synergistic eff ect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures for preparing raw fi sh material for marination, the marinating baths compositions and storage conditions, are carried out in order to achieve a longer shelf life, to maintain quality and achieve good sensory characteristics of marinated products. In this paper ...

Abstract Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help freshness extend shelf life. In addition, marination mask changes physicochemical properties the sensory attributes of fish resulting from intense pressurization treatments. this study, we evaluated effects (50 mbar...

Tomaszewska-Gras J., Konieczny P. (2012): Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC. Czech J. Food Sci., 30: 302–308. The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability o...

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and signifi...

The major problem facing the fish processing industry is reducing marination process time and increasing uptake of marinade. Previously, a bath has been utilized for this purpose with different combinations acid salt, which causes physiochemical changes in texture. vacuum method seems to be good way solve problem. In study, effect was studied on sole fish. Two varieties (fresh frozen) three lev...