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 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, co...

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Bibliographic Details
Main Authors: Anna Augustyńska-Prejsnar, Zofia Sokołowicz, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Animals
Subjects:
buttermilk
marinating
meat products
microbiological quality
physical traits
sensory properties
Online Access:https://www.mdpi.com/2076-2615/10/12/2393

Internet

https://www.mdpi.com/2076-2615/10/12/2393

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