Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water-holding capacity of marinated broiler breast meat-Reference-Cited by-同舟云学术

Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water-holding capacity of marinated broiler breast meat

Published:2019-03 Issue:1 Volume:28 Page:42-51
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Kaewthong Pensiri,Wattanachant Saowakon

Funder

Royal Golden Jubilee

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/28/1/42/28040004/pfy014.pdf

Reference34 articles.

1. The use of sodium bicarbonate for marination of broiler breast meat;Petracci;Poult. Sci.,2012

2. Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat;Yusop;Meat Sci.,2010

3. Optimizing the electrical conductivity of marinade solution for water-holding capacity of broiler breast meat;Kaewthong;Poult. Sci.,2018

4. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of golek chicken;Komoltri;Int. Food Res J.,2012

5. Functional ingredients for poultry meat products;Petracci;Trends Food Sci. Technol.,2013

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