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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...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| 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 |