THE USE OF MARINATION TECHNIQUE IN POULTRY MEAT PROCESSING

Abstract

Marination is the widespread meat processing technique to improve quality, stability and yield of the poultry meats that submitted to raw consumption in the present time. In marination technique, immersion, tumbling and different injection methods may be applied, and the main ingredients are salt, acidic or basic phosphates, seasonings and some aroma materials. The important factors on final product quality are the raw meat composition, the use of electrical stimulation and composition of ingredients.

Keywords

• Marinasyon, Kanatlı eti, Polifosfat