Marinating is a traditional method of improving the quality of meat, but it has been modified
in response to consumer demand for “clean label” products. The aim of this review is to …

This study aimed to determine the effects of marination liquids prepared with citric acid (CA-
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …

The purpose of this study was to investigate the effects of ultrasound-assisted marination in
distilled water, kiwi, and lemon juices on the water holding capacity, pH, color (L*, a*, b*) …

This study was aimed to determine the effects of various fruit juices used as impregnation
solutions on the physicochemical, textural and sensory properties of dried chicken meat …

This work aimed to determine the effect of freeze-dried pomegranate water extract (FDPWE)
on the quality and technological properties of cemen paste and pastırma. Firstly, FDPWE …

Özet Bu çalışmada, fermente Türk sucuğu üretiminde doğal kürleme ajanları olarak, dereotu
(D), ıspanak (I), maydanoz (M) ve pazı (P) tozlarının kullanımının; üretim (1., 3., 5. ve 7. gün) …

The aim of this study is to investigate the effects of pomegranate and grape seed extracts on
the shelf life of goose meat samples stored in refrigerator conditions. Seven different sample …

Bu çalışmada; vakumlu emdirim tekniği ile renklendirildikten sonra kurutulan tavuk eti
küplerinin bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaca yönelik olarak; …

Özet Bu çalışmada ekonomik yumurta verimini tamamlamış (çıkma) tavuk göğüs etlerine
ultrasonik ses dalgaları (sonikasyon) destekli marinasyon işlemi uygulanmıştır. Çalışmada …

Darbe analizuotas marinatų, pagamintų iš šalutinių produktų, tinkamumas vištienos
krūtinėlės technologinėms, cheminėms ir juslinėms savybėms gerinti. Pagaminti marinatai …