Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality
The tenderisation effects of pineapple (Josephine variety) core extracts on the quality of free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) and duration (15, 25, and 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, and microbiologi...
Main Authors: | Hussain, Norhayati, Choy, Hew Weng, Munawar, Nursabrina |
---|---|
Format: | Article |
Published: |
Codon Publications
2022
|
Similar Items
-
Isolation and characterization of macerated cellulose from pineapple leaf
by: Abu Kassim, Naziratulasikin, et al.
Published: (2019) -
Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple
by: Samuel Párraga, et al.
Published: (2021-04-01) -
Effect of maceration time on characteristics of acid-hydrolyzed cellulose from pineapple leaf
by: Abu Kassim, Naziratulasikin
Published: (2018) -
The meat quality of layer males from free range in comparison with fast growing chickens
by: M. Lichovníková, et al.
Published: (2009-11-01) -
Effect of free range rearing on growth and meat quality of three different local chicken’s phenotypes
by: Azdinia Zidane, et al.
Published: (2023-03-01)