Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods

QR Code

Meat quality and sensory attributes of Pectoralis major muscle in spent chicken subjected to different marination methods

The effects of four marination methods (water, papaya leaves juice, papaya leaves powder, and commercial meat tenderizer) on the meat quality and sensory attributes of cooked (moist and/or grill) Pectoralis major muscle of spent chicken were examined. Pectoralis major muscles from 40 spent chickens...

Full description

Bibliographic Details
Main Authors:	Roslan, N. F., Aghwan, Z. A., Ab Aziz, Muhamad Faris, Sazili, Awis Qurni
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/71494/ http://psasir.upm.edu.my/id/eprint/71494/1/7%20-%20IFRJ181434.R1-Final.pdf

Similar Items

Myofibrillar protein profile of Pectoralis major muscle in broiler chickens subjected to different freezing and thawing methods
by: Dauda, Adeyemi Kazeem, et al.
Published: (2014)

Physico-chemical characteristics and microbiological quality of broiler chicken pectoralis major muscle subjected to different storage temperature and duration
by: Ab Aziz, Muhamad Faris, et al.
Published: (2020)

Consumers’ preferences for perceptual and sensory attributes of chicken meat in Malaysia
by: Imran, Siti Nasihah
Published: (2015)

Evaluation of the combination of vitamin D3 and papaya leaf on muscle antioxidant activity of spent chicken.
by: Navid, Saeid, et al.
Published: (2011)

Metabolite profiling, identification and quantification of pectoralis major and serum from different chicken breeds
by: Tan, Cheng Keng
Published: (2022)

Successful surgical repair of a full-thickness intramuscular muscle belly rupture of pectoralis major
by: Green, Chadwick, et al.
Published: (2019)

Skeletal muscle proteome and meat quality of broiler chickens subjected to gas stunning prior slaughter or slaughtered without stunning
by: Md Saad, Salwani, et al.
Published: (2016)

Avid 18F-FDG uptake of pectoralis major muscle: an equivocal sequela of strenuous physical exercise
by: Ahmad Saad, Fathinul Fikri, et al.
Published: (2009)

Nuclear magnetic resonance-based metabolomics study of serum and pectoralis major for different commercial chicken breeds
by: Tan, Chengkeng, et al.
Published: (2023)

Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat
by: K., Nakyinsige, et al.
Published: (2016)

Effect of belimbing buluh (Averrhoa bilimbi) juice extract on oxidative stability and microbiological quality of spent chicken meat
by: Khadijah, Nakyinsige, et al.
Published: (2016)

Effects of varying levels of L-leucine and metabolizable energy in finisher diet on carcass composition and meat sensory characteristics of broiler chickens
by: Edi Erwan,, et al.
Published: (2009)

Skeletal Muscle Proteome and Meat Quality of Broiler Chickens Subjected to Gas Stunning Prior Slaughter or Slaughtered Without Stunning
by: Salwani, M. S., et al.
Published: (2015)

Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
by: Omar, Umi Afiqah, et al.
Published: (2024)

Effect of sodium alginate coating containing clove essential oil on pH, cooking loss, colour and sensory attributes of refrigerated rabbit meat
by: Rusman, Aifa Hazurin, et al.
Published: (2024)

Ultrasound application and its effect on quality attributes of marinated goat meat
by: Kumar, P., et al.
Published: (2024)

Effects of papaya leaves crude extract on the physicochemical and sensory characteristics of marinated chicken meat / Normah Ismail and Rosliana Rosman
by: Ismail, Normah, et al.
Published: (2018)

The effects of satay marination on three beef muscle types
by: Choon, Y. Cheok, et al.
Published: (2010)

Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight
by: Ismail, Siti Nadirah, et al.
Published: (2016)

Meat quality and muscle proteome of commercial broiler chickens subjected to pre slaughter electrical stunning and gas killing
by: Md Saad, Salwani
Published: (2014)

Bleeding efficiency and meat oxidative stability and microbiological quality of New Zealand white rabbits subjected to halal slaughter without stunning and gas stun-killing
by: Nakyinsige, Khadijah, et al.
Published: (2014)

Skeletal muscle proteome of commercial broiler chickens as affected by pre slaughter electrical stunning
by: Md Saad, Salwani, et al.
Published: (2014)

Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats
by: Adeyemi, Kazeem Dauda, et al.
Published: (2016)

Meat quality and lipid oxidation of infraspinatus muscle and blood plasma of goats under dietary supplementation of herbal antioxidants.
by: Karami, M, et al.
Published: (2010)

Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
by: Alam Shah, Nur Syifaa
Published: (2016)

Meat characteristics of red jungle fowl, Malaysian village chicken and commercial broiler
by: Idris, Lokman Hakim, et al.
Published: (2012)

Fear-related behaviour, muscle glycogen stores and serum creatine kinase activity in transported broiler chickens as affected by housing and early-age feed restriction.
by: Idrus, Zulkifli, et al.
Published: (2012)

Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
by: Safiullah, Jauhar, et al.
Published: (2020)

Efficacy of carcass electrical stimulation in meat quality enhancement: a review
by: Adeyemi, Kazeem Dauda, et al.
Published: (2014)

Liver esterase polymorphisms in sepat Siam (Trichogaster pectoralis)
by: Tan, S. K., et al.
Published: (1980)

Reproductive biology of the tropical fish Trichogaster pectoralis (Regan)
by: Hails, A.J., et al.
Published: (1982)

Efficient halal bleeding, animal handling, and welfare: a holistic approach for meat quality
by: Aghwan, Zeiad Amjad, et al.
Published: (2016)

Effects of levels of L-leucine supplementation with sub-optimal protein in the diet of grower-finisher broiler chickens on carcass composition and sensory characteristics
by: Edi Erwan,, et al.
Published: (2011)

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
by: Ng, Wen-Ai, et al.
Published: (2025)

Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality
by: Selamat, Jinap, et al.
Published: (2016)

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning
by: Lokman, Nur Sakinah, et al.
Published: (2017)

Enhancing poultry industry competitiveness: consumer perspective on chicken meat quality based on sensory characteristics
by: Imran, Siti Nasihah, et al.
Published: (2014)

Sensory evaluation of chicken meat with different percentage level of palm kernel cake feeding trial
by: Mohamad Suati, Suhaila, et al.
Published: (2015)

Sensory evaluation of chicken meat fed with different level of palm kernel cake feeding trial
by: Mohamad Suati, Suhaila
Published: (2019)

Effects of preslaughter handling approach and aging on carcass and meat quality attributes in goats
by: Suliman, Gamaleldin M., et al.
Published: (2024)