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...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Jolita Klementaviciute, Paulina Zavistanaviciute, Dovile Klupsaite, João Miguel Rocha, Romas Gruzauskas, Pranas Viskelis, Noureddine El Aouad, Elena Bartkiene
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2024-04-01
श्रृंखला:	Foods
विषय:	broilers’ wooden breast meat marinades lactic acid bacteria milk permeate apple by-products blackcurrant by-products
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/13/9/1367
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