Effects of marinating with sourcherry, pomegranate, orange, grape or apple juice on the chemical, sensorial and textural properties of chicken breast meat | Vişne, nar, portakal, üzüm ve elma suyu ile marinasyonun tavuk göğüs etinin kimyasal, duyusal ve tekstürel özellikleri üzerine etkisi

analyse organoleptique apple juice carne de pollo chemical composition chemicophysical properties chicken meat color colour composition chimique contenido de humedad cooking losses couleur escabechado firmeza firmness fruit juices grape juice jugo de frutas jus d'orange jus de fruits jus de pomme jus de raisin lutte physique marinage marinating meat texture moisture content orange juice organoleptic analysis ph physical control statistical methods tenderness teneur en eau ternura textura de la carne texture de la viande turkey turquie viande de poulet zumo de manzana zumo de naranja zumo de uva