Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate

Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate

The aim of this study was to test the effect of different sodium bicarbonate concentrations on marination performances and meat quality properties. A total of 203 samples were obtained from an homogenous batch of 24 h post mortem chicken breast meat and were subjected to vacuum tumbling in a sodium...

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Bibliographic Details
Main Authors: Massimiliano Petracci, Luca Laghi, Simone Rimini, Pietro Rocculi, Francesco Capozzi, Claudio Cavani
Format: Article
Language:English
Published: Japan Poultry Science Association 2014-04-01
Series:The Journal of Poultry Science
Subjects:
marination
nmr
poultry meat
sodium bicarbonate
water status
Online Access:https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf/-char/en

Internet

https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf/-char/en

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