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April 22, 2014

Sugar-vinegar mix improves chicken meat quality

A commercial marinade seasoning and a natural blend of cultured sugar and vinegar on reduced Campylobacter and Salmonella counts and improved the texture of chicken breasts in a recently published study. A  natural blend of cultured sugar and vinegar can be used as antimicrobial and texture-modifying agents for poultry meat and poultry products, concluded Na Yoon Park and colleagues at Kyung Hee University from the results of an experiment published in Poultry Science. They explain in their paper that marination using various ingredients has been widely used to improve microbial safety and quality of chicken products at retail markets. Read More

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