Zahin Anjum1*, Farhat Shehzad1, Amina Rahat1, Hamid Ullah Shah2 and Saleem Khan3
...cluded that factors like marination of meat and covered grilling significantly reduced the level of meat contaminants if, practiced with traditional grilling procedures. ...
Nur Prabewi , Supriyanto, Budi Purwo Widiarso*
...udy the effect of herbal marination on the quality characteristics of broiler meat. The variables measured including antioxidants, protein, cholesterol, and chemical residues in meat, as well as meat tenderness and color. The study conducted with Completely Randomized Design (CRD) consisting of 3 treatments and 10 replications. Treatments includes: T0= meat marinated for 0 hour (unmarinated), T1= meat marinated for 3 hours, and T2= meat marinated for 6 hours....
Dian Septinova*, Hananda Sofia, Nari Ratih, Armelia Rizqika, Riyanti, Veronica Wanniatie, Madi Hartono
Mansoor Ayoob1, Atta Hussain Shah1, Zaheer Ahmed Nizamani2, Muhammad Faisal Ayoob2,3*, Deepesh Kumar Bhuptani1,5 and Abdul Sattar Baloch4
...oxidant effects of honey marination on beef meat (M. longissimus dorsi). The samples were analyzed for moisture, fat, protein, glycogen, peroxide, thiobarbituric acid, total viable count and total coliform count after marination with 0, 10, 20, 30 and 100% concentrations of honey and after 1, 4, 8 and 12 days of storage (4 ̊C). The moisture, fat and protein contents were moderately decreased on the 4, 8 and 12th days of sto...
