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KANATLI ETLERİNİN MARİNASYON TEKNİĞİ İLE İŞLENMESİ

THE USE OF MARINATION TECHNIQUE IN POULTRY MEAT PROCESSING

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 2004

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Marination is the widespread meat processing technique to improve quality, stability and yield of the poultry meats that submitted to raw consumption in the present time. In marination technique, immersion, tumbling and different injection methods may be applied, and the main ingredients are salt, acidic or basic phosphates, seasonings and some aroma materials. The important factors on final product quality are the raw meat composition, the use of electrical stimulation and composition of ingredients.
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Abstract (Original Language): 
Taze tüketime sunulan kanatlı etlerinde et kalitesini, dayanıklılığını ve verimini arttırmak amacıyla uygulanan marinasyon, günümüzde oldukça yaygın bir et işleme tekniğidir. Daldırma, tamburlama ve enjeksiyon yöntemleriyle uygulanabilen bu teknikte temel ingredientler; tuz, fosfatlar, çeşni vericiler ve bazı aroma maddeleridir. Marinasyon öncesi et kompozisyonu, ete uygulanan elektriksel stimulasyon ve kullanılan ingredient bileşimi, son ürün kalitesi üzerinde önemli etkileri olan faktörlerdir.
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  • Turkish

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