ArticleAnimals : an open access journal from MDPI2021
Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products.
Article in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Impact of Lactic Acid and Fermented Dairy-Based Marinades on Quality Attributes and Biogenic Amine Formation in Turkey Breast Meat.Food science & nutrition · 2026Article
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method.Foods (Basel, Switzerland) · 2025Article
- Article
- The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods.Foods (Basel, Switzerland) · 2023Article
- Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.Foods (Basel, Switzerland) · 2023Review
- Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.Foods (Basel, Switzerland) · 2023Article
- The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat.Foods (Basel, Switzerland) · 2023Article
- Antilisterial and Antimicrobial Effect ofFoods (Basel, Switzerland) · 2023Article
- Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.Foods (Basel, Switzerland) · 2023Article
- Article
- Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and
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