A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YA...

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Detalles Bibliográficos
Autores principales: Simitzis, Panagiotis, Zikou, Fotini, Progoulakis, Dionisis, Theodorou, Georgios, Politis, Ioannis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622493/
https://www.ncbi.nlm.nih.gov/pubmed/34828839
http://dx.doi.org/10.3390/foods10112557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622493/
https://www.ncbi.nlm.nih.gov/pubmed/34828839
http://dx.doi.org/10.3390/foods10112557

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