Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking l...

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Detalles Bibliográficos
Autores principales: Khan, Muhammad Issa, Lee, Hyun Jung, Kim, Hyun-Joo, Young, Hae In, Lee, Haelim, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5088385/
https://www.ncbi.nlm.nih.gov/pubmed/26954195
http://dx.doi.org/10.5713/ajas.15.1053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5088385/
https://www.ncbi.nlm.nih.gov/pubmed/26954195
http://dx.doi.org/10.5713/ajas.15.1053

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