A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YA...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Foods
المؤلفون الرئيسيون: Panagiotis Simitzis, Fotini Zikou, Dionisis Progoulakis, Georgios Theodorou, Ioannis Politis
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2021-10-01
الموضوعات:
yoghurt acid whey
pork meat
lamb meat
chicken meat
rabbit meat
shear force
الوصول للمادة أونلاين:https://www.mdpi.com/2304-8158/10/11/2557

الانترنت

https://www.mdpi.com/2304-8158/10/11/2557

مواد مشابهة