8. Marination, Cooking, and Curing: Principles

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Francisco Alfredo Nu˜nez-González

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch8

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Nu˜nez-González, F. A. (2010) Marination, Cooking, and Curing: Principles, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch8

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Facultad de Zootecnia, Universidad Autónoma de Chihuahua, Chihuahua, México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • marination, cooking, and curing: principles;
  • myofibrillar - responsible for water retention;
  • types of marination - cuisine marination, industrial marination, tumbling or massaging marination

Summary

This chapter contains sections titled:

  • Introduction

  • Physicochemical basis for poultry marination

  • Types of marination

  • Marinade absorption systems

  • Main functional ingredients for marination at the industrial level

  • Water quality

  • Meat and poultry marination and human health

  • Conclusions

  • References