Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/2/345/4421511/poultrysci84-0345.pdf
Reference12 articles.
1. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef;Aktas;Eur. Food Res. Technol.,2001
2. The influence of marination, weight, and cooking techniques on tenderness of broilers;Goodwin;Poult. Sci.,1984
3. Development of chicken flavor descriptive attribute terms aided by multivariate statistical procedures;Lyon;J. Sens. Stud.,1987
4. Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination;Lyon;J. Appl. Poult. Res.,2000
5. Sensory characteristics and near-infrared spectroscopy of broiler breast meat from various chill-storage regimes;Lyon;J. Food Qual.,2001
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