Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality

ABSTRACT The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, ma...

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Bibliographic Details
Main Authors:	J U-chupaj, Y Malila, M Petracci, S Benjakul, W Visessanguan
Format:	Article
Language:	English
Published:	Fundação APINCO de Ciência e Tecnologia Avícolas
Series:	Brazilian Journal of Poultry Science
Subjects:	Marination chicken carcass marinade uptake water-holding capacity cut-up meat
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100061&lng=en&tlng=en

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