A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YA...

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Bibliographic Details
Main Authors: Panagiotis Simitzis, Fotini Zikou, Dionisis Progoulakis, Georgios Theodorou, Ioannis Politis
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Foods
Subjects:
yoghurt acid whey
pork meat
lamb meat
chicken meat
rabbit meat
shear force
Online Access:https://www.mdpi.com/2304-8158/10/11/2557

Internet

https://www.mdpi.com/2304-8158/10/11/2557

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