Meat Marination is a food processing technique involving the prolonged immersion of meat in a formulated solution of salts, acids, enzymes, and flavoring agents to enhance tenderness, moisture retention, and flavor through controlled physicochemical and biochemical modifications.
205
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194
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2017–2026
86
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Publications
205
The relationship of broiler breast color to meat quality and shelf-life
C.D. Allen, D.L. FLETCHER, J.K. Northcutt et al. · Poultry Science · 1998 · 245 citations · Full text
Microbiological ecology of marinated meat products
Johanna Björkroth · Meat Science · 2005 · 145 citations
1–5 of 205
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623
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Institutions
194
Agricultural Research Service
Washington, United States
12 h-index
30 publications
1.1K citations
Colorado State University
Fort Collins, United States
8 h-index
35 publications
1.1K citations
University of Georgia
Athens, United States
7 h-index
23 publications
1.8K citations
Universiti Putra Malaysia
Seri Kembangan, Malaysia
7 h-index
19 publications
994 citations
Ege University
Izmir, Türkiye
5 h-index
12 publications
443 citations
University of Bologna
Bologna, Italy
5 h-index
17 publications
715 citations
Selçuk University
Konya, Türkiye
5 h-index
20 publications
581 citations
University of Arkansas at Fayetteville
Fayetteville, United States
5 h-index
20 publications
1.9K citations
1–8 of 194
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- Poultry Science
26 publications · 1.5K citations
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- Meat Science
16 publications · 1K citations
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- Journal of Food Science
JFS · 10 publications · 263 citations
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- Foods
8 publications · 186 citations
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- Food Chemistry
7 publications · 384 citations
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