Concepedia

Injection Marination

Injection Marination is an industrial food processing technique within the broader category of meat enhancement methods, specifically characterized by the forced introduction of a liquid solution into muscle tissues through mechanical injection to improve sensory and technological properties.

14

Publications

642

Citations

37

Authors

13

Institutions

Publications per year

2017–2026

1

Parents

Publications

14

Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

P.R. Sheard, A. Tali · Meat Science · 2004 · 132 citations

, , +14

The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

Nesimi Aktaş, Mükerrem Kaya · European Food Research and Technology · 2001 · 83 citations

, , +15

Injection marination strategies for remediation of pale, exudative broiler breast meat

CZ Alvarado, A.R. SAMS · Poultry Science · 2003 · 60 citations · Full text

, , +17

Injection of marinade with actinidin increases tenderness of porcine <i>M. biceps femoris</i> and affects myofibrils and connective tissue

Mette Christensen, Mari Ann Tørngren, Annemarie Gunvig et al. · Journal of the Science of Food and Agriculture · 2009 · 60 citations

, , +15

Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits

T.E. Lawrence, Michael E. Dikeman, Melvin C. Hunt et al. · Meat Science · 2003 · 53 citations

, , +14

1–5 of 14

Authors

37

  1. LW
    Louise Wicker

    University of Georgia, United States

    3 publications · 60 citations

    3

    h-index

  2. MZ
    Min Zheng

    The University of Queensland, Australia

    3 publications · 60 citations

    3

    h-index

  3. AS
    A.R. SAMS

    Texas A&M University, United States

    2 publications · 98 citations

    2

    h-index

  4. IB
    I. B. Hashim

    United Arab Emirates University, United Arab Emirates

    1 publications · 34 citations

    1

    h-index

  5. EB
    Eugene Brotsky

    Merck & Co., Inc., Rahway, NJ, USA (United States), United States

    1 publications · 23 citations

    1

    h-index

1–5 of 37

Institutions

13

  1. University of Georgia

    Athens, United States

    4 h-index

    13 publications

    277 citations

  2. Institute of Food Science & Technology

    London, United Kingdom

    2 h-index

    5 publications

    160 citations

  3. Texas A&M University

    College Station, United States

    2 h-index

    4 publications

    196 citations

  4. Sabaragamuwa University of Sri Lanka

    Ratnapura, Sri Lanka

    1 h-index

    2 publications

    70 citations

  5. University of Bristol

    Bristol, United Kingdom

    1 h-index

    2 publications

    264 citations

  6. Technical University of Denmark

    Kongens Lyngby, Denmark

    1 h-index

    1 publications

    60 citations

  7. Danish Meat Trade College

    Roskilde, Denmark

    1 h-index

    2 publications

    120 citations

  8. United Arab Emirates University

    Al Ain, United Arab Emirates

    1 h-index

    1 publications

    34 citations

1–8 of 13

Venues

  1. Poultry Science

    4 publications · 156 citations

    4

    h-index

  2. Meat Science

    2 publications · 185 citations

    2

    h-index

  3. Journal of Food Quality

    2 publications · 32 citations

    2

    h-index

  4. 2

    h-index

  5. European Food Research and Technology

    1 publications · 83 citations

    1

    h-index

1–5