The practice of utilizing various categories of ingredients for marination has been prevalent
in both home cooking and the meat industry for an extended period. Meat and meat products …

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 …

The current study aimed to characterize homemade fermented pickle juice and evaluate its
efficacy as a marinade on physicochemical, microbiological, textural properties …

The aim of the present study was to determine the effects of organic fruit vinegars
(blackberry, pomegranate, rosehip, and grape) used as marination liquids (MLs) on food …

In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-
based marinade at 3 different concentrations (25%, 50%, and 100%) and marination …

In this study, the inhibitory effects of homemade hawthorn vinegar-based marinade on the
formation of Nε-(carboxymethyl) lysine (CML) and Nε-(carboxyethyl) lysine (CEL) during the …

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and
increase the shelf life of food products by reducing lipid oxidation. The effect of marination …

In this study, the potential of sour cherry and plum juices was evaluated to be used in the
traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3 …

Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure
treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The …

The adverse effects of chemical compounds have limited their usage despite their relative
success in improving meat tenderness. Thus, natural tenderizers have attracted attention …