Impact of marination and deboning time on poultry meat tenderness

被引：0
|
作者：
Owens, C. M. [1 ]
机构：
[1] Univ Arkansas, Fayetteville, AR 72701 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2007年 / 85卷
关键词：
marination; salt; tenderness;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：200 / 200
页数：1
相关论文
共 50 条
  • [1] Impact of marination and deboning time on poultry meat tenderness
    Owens, C. M.
    [J]. JOURNAL OF DAIRY SCIENCE, 2007, 90 : 200 - 200
  • [2] Impact of marination and deboning time on poultry meat tenderness
    Owens, C. M.
    [J]. POULTRY SCIENCE, 2007, 86 : 200 - 200
  • [3] Deboning times, extended aging and marination: Impact on poultry breast meat quality
    Saha, A.
    Perumalla, A.
    Meullenet, J.
    Owens, C.
    [J]. POULTRY SCIENCE, 2006, 85 : 163 - 164
  • [4] Effects of carcass stimulation, deboning time, and marination on color and texture of broiler breast meat
    Lyon, CE
    Lyon, BG
    Dickens, JA
    [J]. JOURNAL OF APPLIED POULTRY RESEARCH, 1998, 7 (01): : 53 - 60
  • [5] Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination
    Lyon, CE
    Lyon, BG
    [J]. JOURNAL OF APPLIED POULTRY RESEARCH, 2000, 9 (02): : 234 - 241
  • [6] Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat
    Seabra, LM
    Zapata, JF
    Fuentes, MF
    Aguiar, CM
    Freitas, ER
    Rodrigues, MC
    [J]. POULTRY SCIENCE, 2001, 80 (01) : 109 - 112
  • [7] The use of marination to improve poultry meat quality
    Bianchi, Maurizio
    Petracci, Massimiliano
    Cavani, Claudio
    [J]. ITALIAN JOURNAL OF ANIMAL SCIENCE, 2009, 8 : 757 - 759
  • [8] MICROBIOLOGICAL COMPARISON OF 2 METHODS OF DEBONING POULTRY MEAT
    LILLARD, HS
    HAMM, D
    THOMSON, JE
    [J]. POULTRY SCIENCE, 1983, 62 (07) : 1353 - 1354
  • [9] Marination to improve functional properties and safety of poultry meat
    Alvarado, C.
    Mckee, S.
    [J]. JOURNAL OF APPLIED POULTRY RESEARCH, 2007, 16 (01): : 113 - 120
  • [10] SOME FACTORS ASSOCIATED WITH TENDERNESS OF POULTRY MEAT
    STADELMAN, WJ
    [J]. FOOD TECHNOLOGY, 1960, 14 (06) : B46 - B46
12345