ShareEFFECT OF MARINATION WITH SODIUM PYROPHOSPHATE SOLUTION ON OXIDATIVE STABILITY OF FROZEN COOKED BROILER LEG MEAT.
Author(s) : ANG C. Y. W., YOUNG L. L.
Type of article: Article
Summary
FRESH RAW BROILER HALVES WERE MARINATED IN 0, 1, 3, OR 6% SODIUM PYROPHOSPHATE (SPP) OR 3% SPP PLUS3% SODIUM CHLORIDE FOR 6, 12, OR 24 HR, HELD FROZEN FOR 1 WEEK, AND THEN THAWED AND COOKED. LEGS WERE PACKED IN POLYETHYLENE BAGS, AND STORED AT 239 K (-34 DEG C). AFTER THAWING, SAMPLES WERE DEBONED AND ANALYZED FOR OXIDATIVE STABILITY. THE MOST EFFECTIVE MARINADE FOR COOKED MEAT DURING LONG PERIODS OF STORAGE WAS 6% SPP, FOLLOWED BY 3% SPP PLUS 3% SODIUM CHLORIDE AND 3% SPP.
Details
- Original title: EFFECT OF MARINATION WITH SODIUM PYROPHOSPHATE SOLUTION ON OXIDATIVE STABILITY OF FROZEN COOKED BROILER LEG MEAT.
- Record ID : 1988-0195
- Languages: English
- Source: Br. Poult. Sci. - vol. 66 - n. 4
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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