Evolution of pH during immersion of meat protein matrices in acidic marinades

Meat Science

Volumn 90, Issue 3, 2012, Pages 618-623

  Goli, T ^a   Bohuon, P ^a   Ricci, J ^a   Collignan, A ^a  

^a UMR QUALISUD   (France)

Author keywords

Acetic acid; Acidic marination; Buffering capacity; Meat products; PH prediction; Turkey meat

Indexed keywords

ACID CONTENT; ACID SOLUTIONS; ACIDIC MARINATION; BUFFERING CAPACITIES; DISSOCIATION EQUILIBRIA; EXPERIMENTAL VALUES; INITIAL VALUES; MATRIX; MEAT PRODUCTS; PH VALUE; PROTON BINDING; STRONG ACIDS; TURKEY MEAT;

ACETIC ACID; PH;

MEATS;

ACID; BUFFER;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; IMMERSION; MEAT; METHODOLOGY; PH; SKELETAL MUSCLE; TURKEY (BIRD);

ACIDS; ANIMALS; BUFFERS; COOKING; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; IMMERSION; MEAT; MUSCLE, SKELETAL; TURKEYS;

EID: 84355166592     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.10.003     Document Type: Article

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