A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken

Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality, microstructure, water mobility, protein changes, and den...

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Detalles Bibliográficos
Autores principales: Ge, Qingfeng, Guo, Shuyang, Chen, Sheng, Wu, Yuehao, Jia, Zhaoyang, Kang, Zhuangli, Xiong, Guoyuan, Yu, Hai, Wu, Mangang, Liu, Rui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9727197/
https://www.ncbi.nlm.nih.gov/pubmed/36505261
http://dx.doi.org/10.3389/fnut.2022.1064521

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9727197/
https://www.ncbi.nlm.nih.gov/pubmed/36505261
http://dx.doi.org/10.3389/fnut.2022.1064521

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