Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/96/9/3482/19541574/pex117.pdf
Reference34 articles.
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3. Effects of hydrodynamic pressure processing on the marination and meat quality of turkey breasts;Bowker;Poult. Sci.,2010
4. Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler beast fillets;Carroll;Poult. Sci.,2008
5. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat;Chan;Food Chem,2011
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