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 …

Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-
style yoghurt production, which poses a great hazard to the environment. In terms of …

Simple Summary The use of meat from hens after the end of the laying period is limited due
to their inferior sensory properties compared to the meat of young slaughter birds, mainly …

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt
(YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80° C on changes in the …

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 …

Simple Summary Quality and safety are the most important features of poultry meat products
for consumers. After the end of laying the meat of hens is hard, therefore methods of …

Along with the growth of the group of consumers paying attention to the relationship
between diet and health, there is a trend of interest in natural products and the possibility of …

This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and
whey protein (W) on the antioxidant and physicochemical properties of pork patties …

Currently, there is an increase in the group of consumers looking for poultry products
obtained from the organic housing system, who pay attention to the relationship between …

Sažetak The potential of extract from roselle calyx on quality attributes of chicken patties
marinated without extracts [plain (P1) and prepared with 0.01% butyl hydroxyl anisole; BHA …