Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment v...

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Detalles Bibliográficos
Autores principales: Ali, Mahabbat, Aung, Shine Htet, Abeyrathne, Edirisinghe Dewage Nalaka Sandun, Park, Ji-Young, Jung, Jong Hyun, Jang, Aera, Jeong, Jong Youn, Nam, Ki-Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998199/
https://www.ncbi.nlm.nih.gov/pubmed/36909856
http://dx.doi.org/10.5851/kosfa.2022.e72

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998199/
https://www.ncbi.nlm.nih.gov/pubmed/36909856
http://dx.doi.org/10.5851/kosfa.2022.e72

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