Optimization of the still-marinating process of chicken parts.

@article{Lemos1999OptimizationOT,
  title={Optimization of the still-marinating process of chicken parts.},
  author={Alexandra Lemos and Daniel. Nunes and Adriano G Viana},
  journal={Meat science},
  year={1999},
  volume={52 2},
  pages={227-34}
}
The still-marinating process is a simplified technology used to tenderize and to improve the flavor and succulence of meat to satisfy consumer demand. The objective of this study was to obtain still-marinated chicken breast meat and legs of good quality. To attain this aim, the effects of salt concentration, polyphosphates concentration and marinating time were optimized to increase weight gain, reduce loss of weight during storage and reduce cooking loss, making use of the surface response… CONTINUE READING