A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken
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DOI: 10.3389/fnut.2022.1064521
Abstract: Marination is a common technology in meat processing with advantages of enhancing tenderness, water retention, and overall quality. This study was conducted to investigate the effect of vacuum tumbling and immersion marination on meat quality,… read more here.
Keywords: immersion marination; vacuum; quality; vacuum tumbling ... See more keywords