Chapter 8. Marination, Cooking, and Curing: Principles
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch8
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
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
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
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