Marinating and enhancement of the nutritional content of processed meat products

Salma Mohamad Yusop, M. G. O'Sullivan, J. P. Kerry

Research output: Chapter in Book/Report/Conference proceedingChapter

5 Citations (Scopus)

Abstract

Marinade technology has been used in the meat industry for several decades. In domestic meat cookery and the food service industry, the use of marinades has been employed for an even longer period. With a special emphasis on marinating of poultry meat products, this chapter will review the background to marinating of muscle foods, mode of marinade action, ingredient utilisation in marinade technologies used to deliver marinades and finally the significance of sensory evaluation and multivariate analysis in determining quality of marinated products.

Original languageEnglish
Title of host publicationProcessed Meats: Improving Safety, Nutrition and Quality
PublisherElsevier Ltd.
Pages421-449
Number of pages29
ISBN (Print)9781845694661
DOIs
Publication statusPublished - Jul 2011

Fingerprint

marinating
Meat Products
Meats
meat products
Meat
Poultry Products
Food Services
Technology
Food Industry
Cooking
Industry
Poultry
Multivariate Analysis
Food
Muscles
Muscle
food service
livestock and meat industry
poultry meat
processed meat

Keywords

  • Ingredients
  • Marinating
  • Muscle foods
  • Sensory evaluation
  • Technology

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Mohamad Yusop, S., O'Sullivan, M. G., & Kerry, J. P. (2011). Marinating and enhancement of the nutritional content of processed meat products. In Processed Meats: Improving Safety, Nutrition and Quality (pp. 421-449). Elsevier Ltd.. https://doi.org/10.1533/9780857092946.3.421

Marinating and enhancement of the nutritional content of processed meat products. / Mohamad Yusop, Salma; O'Sullivan, M. G.; Kerry, J. P.

Processed Meats: Improving Safety, Nutrition and Quality. Elsevier Ltd., 2011. p. 421-449.

Research output: Chapter in Book/Report/Conference proceedingChapter

Mohamad Yusop, S, O'Sullivan, MG & Kerry, JP 2011, Marinating and enhancement of the nutritional content of processed meat products. in Processed Meats: Improving Safety, Nutrition and Quality. Elsevier Ltd., pp. 421-449. https://doi.org/10.1533/9780857092946.3.421
Mohamad Yusop S, O'Sullivan MG, Kerry JP. Marinating and enhancement of the nutritional content of processed meat products. In Processed Meats: Improving Safety, Nutrition and Quality. Elsevier Ltd. 2011. p. 421-449 https://doi.org/10.1533/9780857092946.3.421
Mohamad Yusop, Salma ; O'Sullivan, M. G. ; Kerry, J. P. / Marinating and enhancement of the nutritional content of processed meat products. Processed Meats: Improving Safety, Nutrition and Quality. Elsevier Ltd., 2011. pp. 421-449
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