chicken marinade

Articles:

PubMed:	Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings.
PubMed:	Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts.
PubMed:	Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast.
PubMed:	SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast.
PubMed:	Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
PubMed:	Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.
PubMed:	Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens.
PubMed:	Sodium metasilicate affects growth of Campylobacter jejuni in fresh, boneless, uncooked chicken breast fillets stored at 4 degrees Celsius for 7 days.
PubMed:	Dried plum products as a substitute for phosphate in chicken marinade.
PubMed:	Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets.
PubMed:	Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade.
PubMed:	The use of sodium bicarbonate for marination of broiler breast meat.
PubMed:	Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter.
PubMed:	Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin.
PubMed:	Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter.
PubMed:	A prolonged outbreak of Salmonella Montevideo infections associated with multiple locations of a restaurant chain in Phoenix, Arizona, 2008.
PubMed:	Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage.
PubMed:	Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat.
PubMed:	Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates.
PubMed:	Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.
PubMed:	Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets.
PubMed:	Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color.
PubMed:	Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products.
PubMed:	Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment.
PubMed:	Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions.
PubMed:	Early postmortem injection and tumble marination effects on broiler breast meat tenderness.
PubMed:	Microbial and sensory quality of marinated and irradiated chicken.
PubMed:	Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets.
PubMed:	Effects of raw broiler breast meat color variation on marination and cooked meat quality.
PubMed:	Marination performance of pale broiler breast meat.
PubMed:	Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls.
PubMed:	Characteristics of pale, soft, exudative broiler breast meat.
PubMed:	Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets.
PubMed:	Quality enhancement of chicken baked without skin using honey marinades.
PubMed:	Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions.
PubMed:	Monitoring phosphate marinade penetration in tumbled chicken filets using a thin-slicing, dye-tracing method.
PubMed:	Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat.
PubMed:	Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
PubMed:	Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat.