Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions

Poultry Science

Volumn 78, Issue 7, 1999, Pages 1053-1059

  Xiong, Y L ^a   Kupski, D R ^a,b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b RTM Restaurant Group   (United States)

Author keywords

Chicken filet; Marination; Phosphates; Water binding

Indexed keywords

GALLUS GALLUS;

FLAVORING AGENT; POLYPHOSPHATE; WATER;

ABSORPTION; ANIMAL; ARTICLE; CHICKEN; COOKING; HUMAN; MEAT; MEAT INDUSTRY; REGRESSION ANALYSIS; TASTE; TIME;

ABSORPTION; ANIMALS; CHICKENS; COOKERY; FLAVORING AGENTS; HUMANS; MEAT; MEAT-PACKING INDUSTRY; POLYPHOSPHATES; REGRESSION ANALYSIS; TASTE; TIME FACTORS; WATER;

EID: 0033163041     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.7.1053     Document Type: Article

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