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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Poultry Science Association
2014-04-01
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| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/51/2/51_0130079/_pdf/-char/en |