Influence of non‐phosphate and low‐sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality-Reference-Cited by-同舟云学术

Influence of non‐phosphate and low‐sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality

Published:2021-01-12 Issue:2 Volume:86 Page:319-326
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

U‐Chupaj Juthawut¹,Malila Yuwares²^ORCID,Gozzi Giorgia³,Vannini Lucia³,Dellarosa Nicolò³,Laghi Luca³,Petracci Massimiliano³,Benjakul Soottawat¹^ORCID,Visessanguan Wonnop²

Affiliation:

1. Department of Food Technology, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand

2. National Center for Genetic Engineering and Biotechnology 113 Thailand Science Park, Phahonyothin Rd, Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand

3. Department of Agricultural and Food Sciences Alma Mater Studiorum ‐ University of Bologna Cesena FC 47521 Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15565

Reference42 articles.

1. Understanding marinade technology: The ingredients, the technology, product labeling requirements;Acton J.;Poultry Processing,1994

2. Marination to Improve Functional Properties and Safety of Poultry Meat

3. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers

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