A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types

• Published in: Foods Vol. 10; no. 11; p. 2557
• Main Authors: Simitzis, Panagiotis, Zikou, Fotini, Progoulakis, Dionisis, Theodorou, Georgios, Politis, Ioannis
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 23.10.2021; MDPI
• Subjects: 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

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YA...