Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers’ Wooden Breast Meat Quality Improvement

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Jolita Klementaviciute, Paulina Zavistanaviciute, Dovile Klupsaite, João Miguel Rocha, Romas Gruzauskas, Pranas Viskelis, Noureddine El Aouad, Elena Bartkiene
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-04-01
Schriftenreihe:	Foods
Schlagworte:	broilers’ wooden breast meat marinades lactic acid bacteria milk permeate apple by-products blackcurrant by-products
Online-Zugang:	https://www.mdpi.com/2304-8158/13/9/1367
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