Optimization of the still-marinating process of chicken parts

Meat Science

Volumn 52, Issue 2, 1999, Pages 227-234

  Lemos, A L S C ^a   Nunes, D R M ^a   Viana, A G ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

COLUMBA; GALLUS GALLUS;

EID: 0033481932     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00172-7     Document Type: Article

References (11)

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2. Brotsky E. Automatic injection of chicken parts with polyphosphate. Poultry Science. 55:1976;653-660.
3. Chen T.C. Studies on the marinating of chiken parts for deep-fat frying. Journal of Food Science. 47:1982;1016-1017.
4. Cunningham F.E., Bowers J.A., Craig J., Moore A.M., Froning G.W. Composition and sensory characteristics of hot-boned, tumbled, turkey breast muscle. Journal of Food Quality. 11:1988;225-233.
5. Farr A.J., May K.N. The effect of polyphosphates and sodium chloride on cooking yields and oxidative stability of chicken. Poultry Science. 49:1970;268-275.
6. Froning G.W., Sackett B. Effect of salt and phosphates during tumbling of turkey breast muscle on meat characteristics. Poultry Science. 64:1985;1328-1333.
7. Lemos, A. L. S. C., Nunes, D. R. M., & Viana, A. G. (março/1998) Estudos para a Otimização do Processo de Obtenção de Marinados por Imersão. II Congreso Iberoamericano de Ingeniaría de Alimentos, Bahía Blanca, Argentina.
8. May K.N., Helmes R.L., Saffle R.L. Effect of phosphate treatment on carcass weight changes and organoleptic quality of cut-up chicken. Poultry Science. 41:1963;665.
9. Post R.C., Heath J.L. Marinating broiler parts: the use of a viscous type marinade. Poultry Science. 62:1983;977-984.
10. Yang C.C., Chen T.C. Effects of refrigerated storage. ph adjustment, and marinade on color of raw and microwave cooked chiken meat. Poultry Science. 72:1993;355-362.
11. Young L.L., Lyon L.E. Effect of sodium tripolyphosphate in the presence and absence of calcium chloride and sodium chloride on water retention properties and shear resistence of chicken breast meat. Poultry Science. 65:1986;898-902.