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Showing 1 to 5 of 5 for “"marination"”.
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Tumble Marination Strategies to Improve pH, Color, and Water-Holding Capacity in Pale, Soft, and Exudative (PSE) Broiler Breast Fillets
… losses ranging between $2-4 million each year. Marination with salt and phosphates has been shown to improve protein functionality, thereby reducing lost meat yield and improving meat color, WHC, and texture. However, there are few studies relating marination with phosphates to improvements in …
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Meat Quality of Broiler Breast Fillets with White Striping and Woody Breast Muscle Myopathies
… fragmentation index (GFI; Exp.1 only), marination uptake, cook loss, and Meullenet-Owens razor shear energy (MORSE) values on non-marinated and marinated fillets were assessed. Sarcomeres tended to be longer (P≤0.07) with increasing severity of white striping and woody breast in both …
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Physical and Biochemical Factors Affecting Breast Fillet Tenderness in Broilers Reared For Divergent Market Demands
… Also, it appears that boneless breast fillet marination is critical in these larger birds to alleviate the toughness associated with pre-rigor debone, and may be necessary even when birds are deboned at 24 h PM. Therefore, based on these results it can be recommended that longer PM aging prior …
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Performance Evaluation of Asphalt Mixtures with Tire Rubber Modified Binder
… aggregate (dwa) lime content applied using the marination process; and 25% of RAP content. The mix designs were conducted following the Superpave standard method and evaluated using Tensile Strength Ratio (TSR) criteria for moisture sensitivity. The type of binder played a role in the …
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Application of novel processing technologies for salt reduction in meat products
… of 25, 45 or 130 kHz was used to assist the marination of chicken samples. Significant decreases in lipid oxidation values was observed in salt-reduced samples treated with US. However, US processing alone, without the functional support of other salts, could not compensate for texture loss …