Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade

Journal of the Science of Food and Agriculture

Volumn 81, Issue 1, 2001, Pages 82-87

  Zheng, Min ^a   Detienne, Noel A ^a   Barnes, Brian W ^a   Wicker, Louise ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Expressible moisture; Needle injection; Poultry; Purge; Tenderness

Indexed keywords

CHICKEN; FOOD PROCESSING; FOOD QUALITY; HEXAMETAPHOSPHATE SODIUM; MEAT; PHOSPHATE; PYROPHOSPHATE; TRIPOLYPHOSPHATE;

AVES;

EID: 0035139531     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20010101)81:1<82::AID-JSFA783>3.0.CO;2-7     Document Type: Article

References (14)

1. Tenderness changes associated with cutting up poultry shortly after warm evisceration
2. Effect of hot-cutting and related factors in commercial broiler processing on tenderness
3. Hot-cutting of broilers and its influence on tenderness and yield
4. Phosphates improve many foods
5. Effect of polyphosphate treatment of heat cut chicken breast meat
6. The influence of marination, weight, and cooking, and cooking technique on tenderness of broiler
7. Quality and sensory attributes of marinated pre- and post-rigor poultry
8. Water-holding capacity of ground lamb - Soy mixtures with different level of water and salt and internal end-point temperature
9. Automated phosphate injection of whole broiler carcasses
10. The effects on broiler chicken of polyphosphate injection during commercial processing. I. Changes in weight and texture
11. Interactions between phosphates and meat proteins
12. Additives