References
- Aktas, N., M. I. Aksu, and M. Kaya. 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J. Muscle Foods 14:181-194. https://doi.org/10.1111/j.1745-4573.2003.tb00699.x
- Alvarado, C. Z. and A. R. Sams. 2004. Early postmortem injection and tumble marination effects on broiler breast meat tenderness. Poult. Sci. 83:1035-1038. https://doi.org/10.1093/ps/83.6.1035
- Ang, C. Y. W. and L. L. Young. 1989. Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. J. Assoc. Off. Anal. Chem. 72:277-281.
- Bauermeister, L. J. and S. R. Mckee. 2005. Utilizing marination and vacuum tumbling techniques to optimize tenderness of breast fillets deboned early postmortem. In: Proceedings of the XVII European Symposium on the Quality of Poultry Meat. Doorwerth, The Netherlands. pp. 23-26.
- Blackhurst, D. M., R. D. Pietersen, F. H. O'Neill, and A. D. Marais. 2011. Marinating beef with South African red wine may protect against lipid peroxidation during cooking. Afr. J. Food Sci. 5:650-656.
-
Camou, J. P., J. A. Marchello, V. F. Thompson, S. W. Mares, and D. E. Goll. 2007. Effect of postmortem storage on activity of
${\mu}$ -and m-calpain in five bovine muscles. J. Anim. Sci. 85:2670-2681. https://doi.org/10.2527/jas.2007-0164 - Choi, Y. M., S. H. Lee, J. H. Choe, M. S. Rhee, S. K. Lee, S. T. Joo, and B. C. Kim. 2010. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livest. Sci. 127:183-191. https://doi.org/10.1016/j.livsci.2009.09.009
- Chou, R. G. R., T. F. Tseng, and M. T. Chen. 1997. Acceleration of post-mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination. Br. Poult. Sci. 38:78-83. https://doi.org/10.1080/00071669708417944
- Eady, M., D. Samuel, and B. Bowker. 2014. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poult. Sci. 93:1825-1833. https://doi.org/10.3382/ps.2013-03619
- Guerrero-Legarreta, I. and Y. H Hui. 2010. Handbook of Poultry Science and Technology. (Vol. 1) John Wiley & Sons, Inc., Hoboken, NJ, USA.
- Huda, N., A. A. Putra, and R. Ahmad. 2011. Proximate and physicochemical properties of Peking and Muscovy duck breasts and thighs for further processing. J. Food Agric. Environ. 9:82-88.
- Joo, S. T., R. G. Kauffman, B. C. Kim, and G. B. Park. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52:291-297. https://doi.org/10.1016/S0309-1740(99)00005-4
- Komoltri, P. and P. Pakdeechanuan. 2012. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of Golek chicken. Int. Food Res. J. 19:1449-1455.
- Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685. https://doi.org/10.1038/227680a0
- Lee, C. W., H. M. Choi, S. Y. Kim, J. R. Lee, H. J. Kim, C. Jo, and S. Jung. 2015. Influence of Perilla frutescens var. acuta water extract on the shelf life and physicochemical qualities of cooked beef patties. Korean J. Food Sci. An. 35:389-397. https://doi.org/10.5851/kosfa.2015.35.3.389
- Lemos, A. L. S. C., D. R. M. Nunes, and A. G. Viana. 1999. Optimization of the still-marinating process of chicken parts. Meat Sci. 52:227-234. https://doi.org/10.1016/S0309-1740(98)00172-7
- Lin, Y. C., W. T. Chen, and R. G. R. Chou. 2000. Postmortem changes in mule duck muscle marinated in red wine. J. Food Sci. 65:906-908. https://doi.org/10.1111/j.1365-2621.2000.tb13610.x
- Long-Li, T., N. J. Yen, and R. G. R. Chou. 2012. Changes in Muscovy duck breast marinated with ginger extract. Food Chem. 130:316-320. https://doi.org/10.1016/j.foodchem.2011.07.044
- Lorenzo, J. M., R. Bermudez, and D. Franco. 2013. Lipolysis, proteolysis and physic-chemical modifications during ripening of dry-cured duck breast. Eur. Food Res. Technol. 236:405-417. https://doi.org/10.1007/s00217-012-1906-5
- Piao, M. Y., C. Jo, H. J. Kim, H. J. Lee, H. J. Kim, J. Y. Ko, and M. Baik. 2015. Comparison of carcass and sensory traits and free amino acid contents among quality grades in loin and rump of Korean cattle steer. Asian Australas. J. Anim. Sci. 28:1629-1640. https://doi.org/10.5713/ajas.15.0128
- Sanchez-Pena, A. G. and C. Z. Alvarado. 2013. Marination and packaging impact on textural properties of home-frozen broiler breast fillets. Poult. Sci. 92:2404-2410. https://doi.org/10.3382/ps.2012-02553
- Sen, R. A., B. M. Naveena, M. Muthukumar, Y. Babji, and T. R. K. Murthy. 2005. Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. Br. Poult. Sci. 46:451-456. https://doi.org/10.1080/00071660500191072
- Smith, D. P. and J. C. Acton. 2010. Marination, cooking, and curing of poultry products. In: Poultry Meat Processing (Eds. C. M. Owens, C. Z. Alvarado, and A. R. Sams). CRC Press LLC, Boca Raton, FL, USA. pp. 311-336.
- Smith, D. P., D. L. Fletcher, R. J. Buhr, and R. S. Beyer. 1993. Pekin ducklings and broiler chicken pectoralis muscle structure and composition. Poult. Sci. 72:202-208. https://doi.org/10.3382/ps.0720202
- Tang, S., J. P. Kerry, D. Sheehan, D. J. Buckley, and P. A. Morrissey. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res. Int. 34:651-657. https://doi.org/10.1016/S0963-9969(00)00190-3
- Unal, B. S., F. Erdogdu, and H. I. Ekiz. 2006. Effect of temperature on phosphate diffusion in meats. J. Food Eng. 76:119-127. https://doi.org/10.1016/j.jfoodeng.2005.04.041
- Wahlgren, N. M., C. E. Devine, and E. Tornberg. 1997. The influence of different pH-courses during rigor development on beef tenderness. In: Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand. pp. 622-623.
- Wynveen, E. J., B. C. Bowker, A. L. Grant, J. M. Lamkey, K. J. Fennewald, L. Henson, and D. E. Gerrard. 2001. Pork quality is effected by early postmortem phosphate and bicarbonate injection. J. Food Sci. 66:886-891. https://doi.org/10.1111/j.1365-2621.2001.tb15191.x
- Yoon, K. S. 2002. Texture and microstructure properties of frozen chicken breast pretreated with salt and phosphate solutions. Poult. Sci. 81:1910-1915. https://doi.org/10.1093/ps/81.12.1910
- Young, L. L. and C. E. Lyon. 1997. Effect of calcium marination on biochemical and textural properties of pre-rigor chicken breast meat. Poult. Sci. 76:197-201. https://doi.org/10.1093/ps/76.1.197
- Zhuang, H., B. Bowker, and D. Samuel. 2014. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness. Poult. Sci. 93:3123-3129. https://doi.org/10.3382/ps.2013-03650
- Zhuang, H. and E. M. Savage. 2012. Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water. Poult. Sci. 91:1203-1209. https://doi.org/10.3382/ps.2011-01819
Cited by
- muscle in a model system vol.21, pp.1, 2018, https://doi.org/10.1080/10942912.2018.1440241
- The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality vol.32, pp.2, 2019, https://doi.org/10.5713/ajas.18.0347
- Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey vol.37, pp.4, 2016, https://doi.org/10.5851/kosfa.2017.37.4.494
- Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract vol.37, pp.6, 2016, https://doi.org/10.5851/kosfa.2017.37.6.898
- Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method vol.38, pp.3, 2018, https://doi.org/10.5851/kosfa.2018.38.3.506
- Storage stability of dry-aged beef: the effects of the packaging method and storage temperature vol.45, pp.2, 2016, https://doi.org/10.7744/kjoas.20180021
- Quality characteristics of horse meat as influence by the age of horse vol.23, pp.1, 2016, https://doi.org/10.1080/10942912.2020.1764579
- Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast vol.85, pp.8, 2016, https://doi.org/10.1111/1750-3841.15308
- Influence of Horse Age, Marinating Substances, and Frozen Storage on Horse Meat Quality vol.11, pp.9, 2016, https://doi.org/10.3390/ani11092666