Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat.

Dilek, N M; Babaoglu, A S; Unal, K; Ozbek, C; Pirlak, L; Karakaya, M

Dilek, N M; Babaoglu, A S; Unal, K; Ozbek, C; Pirlak, L; Karakaya, M.

Afiliação

Dilek NM; Department of Nutrition and Dietetics, Aksehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey.
Babaoglu AS; Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey.
Unal K; Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey.
Ozbek C; Department of Plant and Animal Production, Sarayonu Vocational School, Selçuk University, Konya, Turkey.
Pirlak L; Department of Horticulture, Agriculture Faculty, Selçuk University, Konya, Turkey.
Karakaya M; Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey.

Br Poult Sci ; 64(3): 357-363, 2023 Jun.

Article em En | MEDLINE | ID: mdl-36607340

Assuntos

Crataegus; Photinia; Vitis; Animais; Manipulação de Alimentos; Ácido Acético; Galinhas/fisiologia; Carne/análise

Palavras-chave

Chicken; MORS; SEM; fruit vinegar; tenderisation; texture

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Crataegus / Vitis / Photinia Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Crataegus / Vitis / Photinia Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article