chicken marinade

chicken marinade PubMed: Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings. PubMed: Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts. PubMed: Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. PubMed: SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast. PubMed: Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro). PubMed: Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts. PubMed: Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. PubMed: Sodium metasilicate affects growth of Campylobacter jejuni in fresh, boneless, uncooked chicken breast fillets stored at 4 degrees Celsius for 7 days. PubMed: Dried plum products as a substitute for phosphate in chicken marinade. PubMed: Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. PubMed: Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade. PubMed: The use of sodium bicarbonate for marination of broiler breast meat. PubMed: Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter. PubMed: Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin. PubMed: Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter. PubMed: A prolonged outbreak of Salmonella Montevideo infections associated with multiple locations of a restaurant chain in Phoenix, Arizona, 2008. PubMed: Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage. PubMed: Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. PubMed: Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. PubMed: Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. PubMed: Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. PubMed: Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. PubMed: Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products. PubMed: Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment. PubMed: Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. PubMed: Early postmortem injection and tumble marination effects on broiler breast meat tenderness. PubMed: Microbial and sensory quality of marinated and irradiated chicken. PubMed: Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets. PubMed: Effects of raw broiler breast meat color variation on marination and cooked meat quality. PubMed: Marination performance of pale broiler breast meat. PubMed: Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls. PubMed: Characteristics of pale, soft, exudative broiler breast meat. PubMed: Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets. PubMed: Quality enhancement of chicken baked without skin using honey marinades. PubMed: Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. PubMed: Monitoring phosphate marinade penetration in tumbled chicken filets using a thin-slicing, dye-tracing method. PubMed: Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat. PubMed: Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. PubMed: Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat.