Influence of marinating on weight gain and coating characteristics of broiler drumsticks
1987
Proctor, V.A. | Cunningham, F.E.
A study evaluated: (a) the effect of NaCl, a phosphate blend, acids, and enzymes on weight gain and cooking loss, batter and breading adhesion, and flavor of broiler drumsticks; and (b) the difference in the amount of marinade of distilled water absorbed by the drumsticks at room (23 degrees C) and refrigerator (4 degrees C) temperatures. Significantly greater absorption after marinating was noted at 23 degrees C. Skinless drumsticks marinated in the phosphate blend picked up more coating, and cooking weight loss was reduced with increased marination time. The overall results are statistically compared and discussed.(wz)
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