Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  Lee, Y S ^a   Youm, G ^b   Owens, C M ^b   Meullenet, J F ^b  

^a Dankook University   (South Korea)

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Broiler breast meat; Consumer acceptability; Marination; Sensory characteristics; Tenderness

Indexed keywords

SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHICKEN; CONSUMER; COOKING; ECONOMICS; HUMAN; MEAT; METABOLISM; METHODOLOGY; PHYSIOLOGY; TASTE;

ANIMALS; CHICKENS; CONSUMER SATISFACTION; COOKING; HUMANS; MEAT; SODIUM CHLORIDE; TASTE;

EID: 80054773622     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02355.x     Document Type: Article

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