9. Marination, Cooking, and Curing: Applications

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Alma Delia Alarcón-Rojo

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch9

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Alarcón-Rojo, A. D. (2010) Marination, Cooking, and Curing: Applications, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch9

Editor Information

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

Author Information

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

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: applications;
  • primary ingredients of marinade - salt, phosphate, and water;
  • actomyosin - muscle protein formed by actin and myosin polymerization

Summary

This chapter contains sections titled:

  • Introduction

  • Ingredients

  • Applications

  • Product quality

  • References