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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...

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Detalles Bibliográficos
Autores principales:	Augustyńska-Prejsnar, Anna, Hanus, Paweł, Sokołowicz, Zofia, Kačániová, Miroslava
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Animal Bioscience 2021
Materias:	Article
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

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