Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Effect of Marination with Fruit and Vegetable Juice on the Some Quality Characteristics of Turkey Breast Meat

“…The samples marinated in red grape juice for 48 hours presented the highest cooking loss (49.11%), and the lowest was recorded for the samples marinated in black carrot juice (40.61%). Higher cooking loss values were obtained in the present study than those reported by Serdaroğlu et al (2007) in turkey meat and Yusop et al (2010) and Qiao et al (2002) in chicken meat, and may be attributed to differences in the marination methods and marinade composition.…”

Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets

“…Incorporation of marinades to meat, widely known as marinating, is defined as a process for infusing meat with savoury ingredients to improve flavour, texture and juiciness. Consumers primarily marinate meat by immersing them in a liquid marinade and allowing it to penetrate the meat through diffusion over time (Yusop, O'Sullivan, Kerry, & Kerry, 2010). Commercial marinating usually involves a more complex solution of water, salt, polyphosphate, flavourings and other ingredients, by means of soaking, blending, tumbling, or injecting (Smith & Acton, 2001, chap.…”

Mass transfer dynamics during the acidic marination of turkey meat

“…In industry, marinades are based on weak acids (acetic, lactic, citric acid...), generally supplemented with NaCl (Yusop et al, 2010). The most required functions of marination are the extension of shelf life, and the improvement of the microbiological culinary and technological quality (jutosity, taste, tenderness, water retention and mass yield).…”