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 was designed to investigate the effects of vinegar‐based marinades on pH,
technological properties, color, microstructure, texture, and sensory characteristics of 9‐year …

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 …

This research aimed to evaluate the effect of yellow mombin (Spondias mombin L.) juice as
a marinade liquid on the quality properties of Boston butt pork during refrigerated storage …

Marinating meat is a popular technique that involves injecting, immersion, or tumbling a
mixture of salt, spices, acid, or alkaline ingredients into the muscle to enhance its …

This study investigates the impact of ultrasound treatment and marination on turkey meat
proteins, focusing on functional and sensory properties and protein hydrolysis. Three …

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 research investigates the effects of using rosehip infusion as a marinade on the
physicochemical, technological, textural properties, and oxidative stability of turkey breast …

The study assessed the sorption isotherm of vinegar marinated turkey breast jerky, soy-
sauce marinated turkey breast jerky, oven dried and fried turkey leg. Fresh 3.5 kg each of …

Konsumenci domagają się mięsa i produktów mięsnych z naturalnymi składnikami, które
gwarantują wysoką jakość żywności, a im samym zapewnią zdrowie. Celem podjętych …