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Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice

The aim of the study was to evaluate the use of apple juice for the marinating of poultry meat and its effect on the technological as well as sensory characteristics and microbiological safety of the raw product after heat treatment. Broiler chicken breast muscles were marinated for 12 h in apple ju...

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Detalles Bibliográficos
Autores principales:	Augustyńska-Prejsnar, Anna, Kačániová, Miroslava, Ormian, Małgorzata, Topczewska, Jadwiga, Sokołowicz, Zofia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001127/ https://www.ncbi.nlm.nih.gov/pubmed/36900861 http://dx.doi.org/10.3390/ijerph20053850

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