About this document
Meat Quality in Spent Chicken Marination by fapet unhas is a document available to read on EtoBox.
This document describes a study that examined the effects of four marination methods on the meat quality and sensory attributes of cooked pectoralis major muscle (breast meat) from spent chickens. The four marination methods tested were: water (control), papaya leaves juice, papaya leaves powder, and commercial meat tenderizer. Results showed that marinating with papaya leaves powder resulted in the lowest drip loss, cooking loss, and shear force values, indicating improved tenderness and water holding capa
- Author
- fapet unhas
- Language
- EN