Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Augustyńska-Prejsnar, Anna; Ormian, M.; Hanus, Paweł; Kluz, Maciej; Sokołowicz, Zofia; Rudy, M.

doi:10.1155/2019/5313496

Cited by 11 publications

(3 citation statements)

References 23 publications

(39 reference statements)

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“…Meat tenderness was evaluated by shear force (Fmax) using a Zwick/Roell machine BT1-FR1 (Zwick, Breisgau, Germany), applying a Warner–Bratzler blade with a head speed of 100 mm·min-1 and a 0.2 N pre-cut force. The cutting was carried out on meat cubes with a cross section of 100 mm2 and length of 50 mm [ 28 ]. Texture profile analysis (TPA) was performed using a Texture Analyser CT3 25 (Brookfield, Middleboro, MA, USA) equipped with a cylindrical probe with a diameter of 38.1 mm and a length of 20 mm.…”

Section: Methodsmentioning

confidence: 99%

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Augustyńska-Prejsnar

Sokołowicz

Hanus

et al. 2020

Animals

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The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

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Section: Methodsmentioning

confidence: 99%

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Augustyńska-Prejsnar

Sokołowicz

Hanus

et al. 2020

Animals

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“…In hen breast meat samples, lightness was increased as an effect of marination with buttermilk and whey for 24 and 48 h [19]. The same research group reached similar conclusions after the marination of raw pheasant breast muscles with acid whey for 24 h [40]. On the contrary, the color parameters of beef were not influenced as an effect of YAW marination [34], while increments in redness and yellowness were shown after the immersion of fermented beef eye round in acid whey [41].…”

Section: Discussionmentioning

confidence: 62%

“…Immersion in lactic acid has also been reported to decrease pH values in beef [35] and pork [29] meat. Acid whey marination also caused a decrease in pH values in turkey [30], chicken [33], and pheasant [40] breast meat. Wojciak et al [41] arrived at similar findings after the immersion of fermented beef in acid whey.…”

Section: Discussionmentioning

confidence: 96%

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat

Karageorgou,

Paveli,

Goliomytis

et al. 2023

Foods

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Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternative since meat marination with natural solutions is a practice that continuously gains ground due to its positive effects on meat sensory attributes. The aim of the present study was to determine the quality characteristics and oxidative status of pork and chicken meat after their marination in yoghurt acid whey. Forty samples per meat type were randomly assigned into five groups: CON, without YAW marination; YAW1 and YAW3, in which meat was marinated at 4 °C and a pH of 4.5 for 15 and 10 h, respectively; or YAW2 and YAW4, in which meat was handled as in the YAW1 and YAW3 group, respectively, while hesperidin at 2 g/L was also incorporated into the marinade. As shown, meat shear force values were decreased in pork but not in chicken meat samples. Meat pH values were also generally decreased, while lightness was increased in raw but not in cooked meat samples as an effect of marination. Moreover, meat oxidative stability was improved to a greater extent in chicken than in pork meat. In order to find the ideal marination period for pork meat, we further immersed it into YAW for 5 h. However, this treatment affected neither meat tenderness and the other quality properties nor meat oxidation rates. In general, hesperidin addition did not have an additional or side effect on the quality traits of pork and chicken meat. As it can be concluded, pork meat marination in YAW for 10–15 h improves tenderness, but 5 h of marination does not. On the other hand, the tenderness of chicken meat was not affected, but its oxidative stability was greatly improved after remaining in the YAW marinade for 10–15 h.

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Electronic noses and electrochemical fingerprinting to analyze major spice components in marinaded poultry meat

Deng,

Yang,

et al. 2024

Food Measure

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Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

Cited by 11 publications

References 23 publications

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat

Electronic noses and electrochemical fingerprinting to analyze major spice components in marinaded poultry meat

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