Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing |
Kim, Hack-Youn
(Department of Animal Resources Science, Kongju National University)
Kim, Kon-Joong (Department of Animal Resources Science, Kongju National University) Lee, Jong-Wan (Department of Animal Resources Science, Kongju National University) Kim, Gye-Woong (Department of Animal Resources Science, Kongju National University) Choe, Ju-Hui (Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University) Kim, Hyun-Wook (Research Institute for Meat Science and Culture, Konkuk University) Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University) Kim, Cheon-Jei (Research Institute for Meat Science and Culture, Konkuk University) |
1 | Schrieber, R. and Gareis, H. (2007) Gelatine handbook. Weinhem: Wiley-VCH GmbH & Co. |
2 | Turhan, S., Sagir, I., and Ustun, N. S. (2005) Utilization of hazelnut pellicled in low-fat beef burgers. Meat Sci. 71, 312-316. DOI ScienceOn |
3 | Wong, P. Y. Y. and Kitts, D. D. (2002). The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaks. Food Chem. 76, 197-205. DOI ScienceOn |
4 | Hamm, R. (1960) Biochemistry of meat hydration. Adv. Food Res. 10, 355-463. |
5 | Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881. DOI |
6 | Herring, H. K., Cassens, R. G., Suess, G. G. Brungardt, V. H., and Briskey, E. J. (1967) Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food Sci. 32, 317-323. |
7 | Jimènez-Colmenero, F., Serrano, A., Ayo, J., Solas, M. T., Cofrades, S., and Carballo, J. (2003) Physicochemical and sensory characteristics of restructured beef steak with added walnuts. Meat Sci. 65, 1391-1397. DOI ScienceOn |
8 | Johnston-Banks, F. A. (1990) Gelatin. In: Harris, P. (ed) Food gels, New York: Elsevier Applied Sciences, pp. 233-289. |
9 | Kim, H. Y., Kim, K. J., Lee, J. W., Kim, G, W., and Kim, C. J. (2012) Effects of chicken feet gelatin and wheat fiber levels on quality properties of semi-dried chicken jerky. Korean J. Food Sci. An. 32, 732-739. DOI ScienceOn |
10 | Kim, H. Y., Lee, E. S., Jeong, J. Y., Choi, J. H., Choi, Y. S., Han, D. J., Lee, M. A., Kim, S. Y., and Kim, C. J. (2010) Effect of bamboo salt on the physicochemical properties of meat emulsion systems. Meat Sci. 86, 960-965. DOI ScienceOn |
11 | Lee, M. A., Han, D. J., Jeong, J. Y. Choi, J. H., Choi, Y. S., Kim, H. Y., Paik, H. D., and Kim, C. J. (2008) Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. 80, 708-714. DOI ScienceOn |
12 | Lyon, C. E. and Lyon, B. G. (1990) The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poultry Sci. 69, 1420-1427. DOI |
13 | Boles, J. A. and Shand, P. J. (2001) Meat cut and injection level affects the tenderness and cook yield of processed roast beef. Meat Sci. 59, 259-265. DOI ScienceOn |
14 | Boles, J. A. and Swan, J. E. (1997) Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Sci. 44, 11-18. |
15 | Cavitt, L. C., Meullenet, J. F. C., Xiong R., and Owens, C. M. (2005) The relationship of razor blade shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. J. Muscle Food. 16, 223-242. DOI ScienceOn |
16 | Choe, J. H., Han, D. J., Choi, Y. S., Kim, H. Y., Lee, M. A. An, K. I., and Kim, C. J. (2009) Effect of kimchi powder level and pork skin on the quality characteristics of liver sausages. Korean J. Food Sci. An. 29, 203-212. DOI ScienceOn |
17 | Choe, J. H., Kim, H. Y., Lee, J. M., Kim, Y. J., and Kim, C. J. (2013) Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci. 93, 849-854. DOI ScienceOn |
18 | Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82, 266-271. DOI ScienceOn |
19 | SAS (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA. |
20 | Young, L. L. and C. E. Lyon, C. E. (1997) Effect of calcium marination on biochemical and textural properties of peririgor chicken breast meat. Poultry Sci. 76, 197-201. DOI |
21 | Mittal, G. S. and Barbut, S. (1994) Effects of fat reduction on frankfurters physical and sensory characteristics. Food Res. Int. 27, 425-431. DOI ScienceOn |
22 | Morin, L. A., Tememlli, F. T., and Mcmullen, L. (2002) Physical and sensory characteristics of reduced-fat breakfast sausages formulated with barley β-glucan. J. Food Sci. 67, 2391-2396. DOI ScienceOn |
23 | Osburn, W. N. and Mandigo, R. W. (1998) Reduced-fat bologna manufactured with poultry skin connective tissue gel. Poultry Sci. 77, 1574-1584. DOI |
24 | Palladino, D. K. and Ball, H. R. (1979) Effects of selected inorganic salts on certain tenderness characteristics of spent hen muscle. J. Food Sci. 44, 322-326. DOI |
25 | Pietrasik, Z. and Shand, P. J. (2004) Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected coked roast beef. Meat Sci. 66, 871-879. DOI ScienceOn |
26 | Sadler, D. H. N. and Young, O. A. (1993) The effect of preheated tendon as a lean meat replacement on the properties of fine emulsion sausages. Meat Sci. 35, 259-268. DOI ScienceOn |
27 | AOAC (2000) Official methods of analysis of AOAC international. 17th ed, Association of Official Analytical Chemistry, Maryland, USA. |
28 | Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66. DOI ScienceOn |
29 | Fernández-Ginès, J. M., Fernández-López, J., Sayas-Barberá, E., Sendra, E., and Pèrez-Álvarez, (2004) Lemon albedo as a new source of dietary fiber: Application to bologna sausages. Meat Sci. 67, 7-13. DOI ScienceOn |
30 | Alvarado, C. Z. and Sams, A. R. (2004) Early postmortem infection and tumble marination tenderness. Poultry Sci. 83, 1035-1038. DOI |
31 | Ashie, I. N. A., Sorensen, T. L., and Nielsen, P. M. (2002) Effects of papain and a microbial enzyme on meat proteins and beef tenderness. J. Food Sci. 67, 2138-2142. DOI ScienceOn |
![]() |