Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was ma...

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Bibliographic Details
Main Authors: Zofia Sokołowicz, Anna Augustyńska-Prejsnar, Józefa Krawczyk, Miroslava Kačániová, Maciej Kluz, Paweł Hanus, Jadwiga Topczewska
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Animals
Subjects:
old layer hen meat
microbiological quality
sensory quality
buttermilk
sour milk
Online Access:https://www.mdpi.com/2076-2615/11/11/3282

Internet

https://www.mdpi.com/2076-2615/11/11/3282

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