Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

@inproceedings{Kruk2014CombinedEO,
  title={Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat},
  author={Zbigniew A. Kruk and Hyun Joo Kim and Yun Ji Kim and David L. Rutley and Samooel Jung and Soo Kee Lee and Cheorun Jo},
  booktitle={Asian-Australasian journal of animal sciences},
  year={2014}
}
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the… CONTINUE READING