A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types - Simitzis, Panagiotis; Zikou, Fotini; Progoulakis, Dionisis; Theodorou, Georgios; Politis, Ioannis (Foods, 2021)
Keywords: Acids; Beef; chicken meat; Chickens; Communication; cooked foods; Food science; Hesperidin; lamb meat; marinating; Meat; Meat industry; Meat quality; meat tenderness; Oxidation; oxidative stability; pH effects; Pork; pork meat; Poultry; Proteins; Quality standards; rabbit meat; rabbits; raw meat; shear force; Stability; Variance analysis; Whey; Yaw; yoghurt acid whey; Yogurt; Greece; Germany