Chapter 79. Poultry Marination

  1. Y. H. Hui Senior Scientist
  1. Edith Ponce-Alquicira

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch79

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Ponce-Alquicira, E. (2006) Poultry Marination, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch79

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, San Rafael Atlixco 186, Col. Vicentina, México DF, 09340, Apartado postal 55-535, Mexico

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • poultry marination;
  • lipid oxidation and “warmed-over flavor” (WOF) development;
  • marinating systems

Summary

This chapter contains sections titled:

  • Introduction

  • Raw Materials

  • Functional Ingredients

  • Marinating Systems

  • Packaging and Labeling

  • Microbial Considerations

  • Conclusion and Future Trends

  • References

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