Marination and packaging impact on textural properties of home-frozen broiler breast fillets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/92/9/2404/4450097/poultrysci92-2404.pdf
Reference37 articles.
1. Physicochemical changes during freezing and thawing of poultry meat;Alarcon-Rojo,2010
2. Early postmortem injection and tumble marination effects on broiler breast meat tenderness;Alvarado;Poult. Sci.,2004
3. Effect of marination with sodium pyrophosphate solution on oxidative stability of frozen cooked broiler leg meat;Ang;Poult. Sci.,1987
4. Official Methods of Analysis;AOAC International,1996
5. Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets;Carroll;Poult. Sci.,2008
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3. Effect of freezing on the quality of meat from broilers raised in different rearing systems;Animal Production Science;2018
4. Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat;Asian-Australasian Journal of Animal Sciences;2016-03-04
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