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Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice
OBJECTIVE: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. METHODS: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) an...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Animal Bioscience
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8563228/ https://www.ncbi.nlm.nih.gov/pubmed/34293846 http://dx.doi.org/10.5713/ab.21.0120 |