Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets

Poultry Science

Volumn 91, Issue 5, 2012, Pages 1186-1194

  Lopez, K ^a   Schilling, M W ^a   Armstrong, T W ^a   Smith, B S ^b   Corzo, A ^a,c  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b John R White Company   (United States)

^c ELANCO ANIMAL HEALTH   (United States)

Author keywords

Broiler breast meat; Sodium chloride; Sodium tripolyphosphate; Vacuum tumbling

Indexed keywords

EID: 84930536330     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2011-01733     Document Type: Article

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