Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

SIMPLE SUMMARY: Quality and safety are the most important features of poultry meat products for consumers. After the end of laying the meat of hens is hard, therefore methods of improving its tenderness are sought. Marinating is a frequently-used method used to improve the culinary qualities of a pr...

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Detalles Bibliográficos
Autores principales: Augustyńska-Prejsnar, Anna, Sokołowicz, Zofia, Hanus, Paweł, Ormian, Małgorzata, Kačániová, Miroslava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765198/
https://www.ncbi.nlm.nih.gov/pubmed/33333741
http://dx.doi.org/10.3390/ani10122393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765198/
https://www.ncbi.nlm.nih.gov/pubmed/33333741
http://dx.doi.org/10.3390/ani10122393

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