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1. Effects of bruising and marination of broiler breast fillet surface appearance and cook yield

Author:
Northcutt, J.K.; Smith, D.P.; Buhr, R.J.
Source:
Journal of applied poultry research 2000 v.9 no.1 pp. 21-28
ISSN:
1056-6171
Subject:
marinating,   etc   ; breast muscle; discoloration; chicken meat; color;     Show all 5 Subjects
DOI:
10.1093/japr/9.1.21

2. Postmortem changes in mule duck muscle marinated in red wine

Author:
Lin, Y.C.; Chen, W.T.; Chou, R.G.R.
Source:
Journal of food science 2000 v.65 no.5 pp. 906-908
ISSN:
0022-1147
Subject:
marinating,   etc   ; duck meat; wines; duration; myofibrils; protein degradation;     Show all 6 Subjects
Abstract:
... Postmortem changes in duck breast muscle as affected by red wine marination at 5 degrees C were studied. Myofibrils were purified from the control (CON) and the red wine marinated muscle (RW) after 0, 1, 3, 7, and 14 d storage. The results showed that myofibril fragmentation index (MFI) was significantly (p < 0.05) higher in RW than in CON samples. Myosin heavy chain, alpha-actinin, troponin-T, ti ...
DOI:
10.1111/j.1365-2621.2000.tb13610.x

3. Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls

Author:
Parks, S.S.; Reynolds, A.E.; Wicker, L.
Source:
Poultry science 2000 v.79 no.8 pp. 1183-1188
ISSN:
0032-5791
Subject:
marinating,   etc   ; water content; chicken meat; breast muscle; flavorings; dosage; shear strength; sensory evaluation;     Show all 8 Subjects
DOI:
10.1093/ps/79.8.1183
PubMed:
10947189

4. The influence of transportation on turkey meat quality

Author:
Owens, C.M.; Sams, A.R.
Source:
Poultry science 2000 v.79 no.8 pp. 1204-1207
ISSN:
0032-5791
Subject:
marinating,   etc   ; turkeys; animal transport; slaughter; turkey meat; meat quality; pH; color; water holding capacity; drip loss;     Show all 10 Subjects
DOI:
10.1093/ps/79.8.1204
PubMed:
10947193

5. Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets

Author:
Young, L.L.; Buhr, R.J.
Source:
Poultry science 2000 v.79 no.6 pp. 925-927
ISSN:
0032-5791
Subject:
marinating,   etc   ; chicken meat; breast muscle; pH; polyphosphates; hot boning; shear strength; drip loss;     Show all 8 Subjects
DOI:
10.1093/ps/79.6.925
PubMed:
10875778

6. Sensory differences in broiler breast meat due to electrical stimulation, deboning time, and marination

Author:
Lyon, C.E.; Lyon, B.G.
Source:
Journal of applied poultry research 2000 v.9 no.2 pp. 234-241
ISSN:
1056-6171
Subject:
marinating,   etc   ; broiler chickens; shear strength; sensory evaluation; texture; breast muscle; hot boning; chicken meat; cooling; flavor;     Show all 10 Subjects
DOI:
10.1093/japr/9.2.234

7. 1H NMR studies of water in chicken breast marinated with different phosphates

Author:
Li, R.; Kerr, W.L.; Toledo, R.T.; Carpenter, J.A.
Source:
Journal of food science 2000 v.65 no.4 pp. 575-580
ISSN:
0022-1147
Subject:
marinating,   etc   ; chicken meat; nuclear magnetic resonance spectroscopy; water content; cooking; gels; proteins;     Show all 7 Subjects
Abstract:
... Samples of boneless, skinless chicken breasts were vacuum tumbled in 7% salt and 1.2% of either disodium pyrophosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium tripolyphosphate, or glass phosphate, and studied using 1H NMR. Spin-lattice (T1) values ranged from 568 to 642 ms, with highest values seen for phosphate-treated samples. Increases with treatment were attributed to ...
DOI:
10.1111/j.1365-2621.2000.tb16051.x

8. The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter

Author:
Owens, C.M.; Matthews, N.S.; Sams, A.R.
Source:
Poultry science 2000 v.79 no.5 pp. 789-795
ISSN:
0032-5791
Subject:
marinating,   etc   ; turkey meat; breast muscle; turkeys; meat quality; color; pH; animal transport; screening; malignant hyperthermia;     Show all 10 Subjects
DOI:
10.1093/ps/79.5.789
PubMed:
10824970

9. Evaluation of calcium chloride and spice marination on the sensory and textural characteristics of precooked semitendinosus roasts

Author:
DeYonge-Freeman, K.G.; Pringle, T.D.; Reynolds, A.E.; Williams, S.E.
Source:
Journal of food quality 2000 v.23 no.1 pp. 1-13
ISSN:
0146-9428
Subject:
marinating,   etc   ; beef; roasting; precooked foods; calcium chloride; sensory evaluation; texture; flavor; color; storage; duration;     Show all 11 Subjects
Abstract:
... Roasts from mature cows were used to evaluate the effects of calcium chloride (CaCl2) injection on sensory and textural characteristics and of spice marination to overcome potential off-flavors associated with CaCl2 treatment. The roasts appeared lighter (P<0.05), less red (P<0.05), and less yellow (P<0.05) with increases in CaCl2, the inclusion of spice, and the progression of storage time. Roast ...
DOI:
10.1111/j.1745-4557.2000.tb00191.x

10. Effect of lactic or acetic acid on degradation of myofibrillar proteins in post-mortem goose (Anser anser) breast muscle

Author:
Hwang, I.H.; Lin, C.W.; Chou, R.G.R.
Source:
Journal of the science of food and agriculture 2000 v.80 no.2 pp. 231-236
ISSN:
0022-5142
Subject:
marinating,   etc   ; breast muscle; myofibrils; animal proteins; myosin; proteolysis; lactic acid; acetic acid; postmortem changes;     Show all 9 Subjects
Abstract:
... The effects of lactic acid (LA) and acetic acid (AA) on changes in myofibrillar proteins of post-mortem goose breast muscle marinated for 24 h at 5 degrees C were studied. Purified myofibrils were prepared from 0.1 M LA or AA samples and controls (non-marinated samples) after 0, 1, 3, 7 or 14 days of storage at 5 degrees C. The changes in myofibrillar proteins of goose muscle were examined by SDS- ...
DOI:
10.1002/(SICI)1097-0010(20000115)80:2<231::AID-JSFA521>3.0.CO;2-L

11. Survival of Campylobacter jejuni in marinated and nonmarinated chicken products

Author:
Perko-Makela, P.; Koljonen, M.; Miettinen, M.; Hanninen, M.L.
Source:
Journal of food safety 2000 v.20 no.4 pp. 209-216
ISSN:
0149-6085
Subject:
marinating,   etc   ; chicken meat; cooking fats and oils; spices; lactic acid; acetic acid; food contamination; microbial contamination; mortality; Campylobacter jejuni; refrigeration;     Show all 11 Subjects
Abstract:
... Consumption of chicken products has been increasing. Most of these products in Finland are sold as fresh marinated pieces in consumer packages. The impact of marination on the survival of enteric pathogens is not known. We studied the survival of Campylobacter jejuni on marinated chicken drumsticks and sliced breast strips stored at a refrigerator temperature of +4C. The marinade was an emulsion o ...
DOI:
10.1111/j.1745-4565.2000.tb00299.x

12. Characteristics of pale, soft, exudative broiler breast meat

Author:
Van Laack, R.L.J.M.; Liu, C.H.; Smith, M.O.; Loveday, H.D.
Source:
Poultry science 2000 v.79 no.7 pp. 1057-1061
ISSN:
0032-5791
Subject:
marinating,   etc   ; chicken meat; breast muscle; color; pH; water holding capacity; protein degradation; meat quality; sarcomeres; length; glycolysis; solubility; proteins; drip loss;     Show all 14 Subjects
DOI:
10.1093/ps/79.7.1057
PubMed:
10901210

13. Effects of preservation methods on geosmin content and off-flavor in Nile tilapia (Oreochromis niloticus)

Author:
Yamprayoon, J.; Noomhorm, A.
Source:
Journal of aquatic food product technology 2000 v.9 no.4 pp. 95-107
ISSN:
1049-8850
Subject:
marinating,   etc   ; Oreochromis niloticus; flavor compounds; flavor; salted fish; dried fish; brining; deep fat frying; fried foods; microwave cooking; smoked fish; fermented fish; acetic acid; fish; food preservation;     Show all 15 Subjects
DOI:
10.1300/J030v09n04_09