Marination Pressure and Phosphate Effects on Broiler Breast Fillet Yield, Tenderness, and Color
Authors:
- D.P. SmithDSD.P. Smith
- L.L. YoungLYL.L. Young
Open Access
- 1 December 2007
- journal article
- Published by Elsevier in Poultry Science
- Vol. 86 (12) , 2666-2670
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Early Postmortem Injection and Tumble Marination Effects on Broiler Breast Meat TendernessPoultry Science, 2004
- Reducing Variation in Marinade Retained by Broiler BreastsPoultry Science, 1991
- The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast MeatPoultry Science, 1990
- Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast MeatPoultry Science, 1986
- Effect of Salt and Phosphates During Tumbling of Turkey Breast Muscle on Meat CharacteristicsPoultry Science, 1985
- The Influence of Marination, Weight, and Cooking Technique on Tenderness of BroilersPoultry Science, 1984
- Studies on the Marinating of Chicken Parts for Deep‐Fat FryingJournal of Food Science, 1982
- The Effects of Polyphosphates on Several Organoleptic, Physical, and Chemical Properties of Stored Precooked Frozen ChickensPoultry Science, 1972
- The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of ChickenPoultry Science, 1970
- Biochemistry Of Meat Hydration1961