ArticleAnimal bioscience2021
Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination.Molecules (Basel, Switzerland) · 2026Article
- Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.Food science & nutrition · 2026Article
- Extension of Sous Vide Preservation of Wild Turkey (Meleagris gallopavo L.) Meat With Rosmarinus officinalis Essential Oil: A Study on Chemical Composition and Antibacterial Effectiveness Against Listeria monocytogenes and Other Population of Isolated Microbiota.Environmental microbiology reports · 2026Article
- Impact of frozen storage on some functional properties and sensory evaluation of goose meat.Poultry science · 2023Article
- Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Microbiological Quality and Safety of Fresh Quail Meat at the Retail Level.Microorganisms · 2023Article
- The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.Foods (Basel, Switzerland) · 2023Article
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
- Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-ProducingFoods (Basel, Switzerland) · 2023Article
- Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice.International journal of environmental research and public health · 2023Article
- Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin.Foods (Basel, Switzerland) · 2022Article
- A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.
methodsSlices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
resultsMarinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey.
conclusionThe use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.
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