Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking l...

Full description

Saved in:
Bibliographic Details
Published in:Asian-Australas J Anim Sci
Main Authors: Khan, Muhammad Issa, Lee, Hyun Jung, Kim, Hyun-Joo, Young, Hae In, Lee, Haelim, Jo, Cheorun
Format: Artigo
Language:Inglês
Published: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Subjects:
Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5088385/
https://ncbi.nlm.nih.gov/pubmed/26954195
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.1053
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items