Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat-Reference-Cited by-同舟云学术

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Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat

Published:2023-02-24 Issue:3 Volume:64 Page:357-363
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Dilek N. M.¹^ORCID,Babaoğlu A. S.²^ORCID,Unal K.²^ORCID,Ozbek C.³^ORCID,Pırlak L.⁴^ORCID,Karakaya M.²^ORCID

Affiliation:

1. Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey

2. Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey

3. Department of Plant and Animal Production, Sarayonu Vocational School, Selçuk University, Konya, Turkey

4. Department of Horticulture, Agriculture Faculty, Selçuk University, Konya, Turkey

Funder

no external funding

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2022.2163616

Reference52 articles.

1. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

2. Vitamins E and C May Increase Collagen Turnover by Intramuscular Fibroblasts. Potential for Improved Meat Quality

3. Organic Acids as Tenderizers of Collagen in Restructured Beef

4. Nutritional, physical, microbiological, and sensory properties of marinated Irish sprat

5. Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes

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1. Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes;Food Biophysics;2024-08-08

2. Effect of ultrasound and marination on functional and sensory properties, protein profiles and bioaccessibility of amino acids in turkey meat;International Journal of Food Science & Technology;2024-08-04

3. THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS;Gıda;2024-04-15

4. Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins;Food Bioscience;2023-12

5. Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage;Meat Science;2023-10

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