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The present study was conducted in order to investigate the effect of various organic food acids, on the proteolytic processes taking place in chicken. A poorly acidic medium favors the process of tenderizers the meat, this being a chemical method of accelerating proteolysis. Citric acid from lemon juice, lactic acid derived from yoghurt and borscht, acetic acid of natural fermentation have been used for this purpose. Meat samples were marinated in these media for 3 days, being preserved at the refrigeration tempe...

The present study was conducted in order to investigate the effect of various organic food acids, on the proteolytic processes taking place in chicken. A poorly acidic medium favors the process of tenderizers the meat, this being a chemical method of accelerating proteolysis. Citric acid from lemon juice, lactic acid derived from yoghurt and borscht, acetic acid of natural fermentation have been used for this purpose. Meat samples were marinated in these media for 3 days, being preserved at the refrigeration tempe...

The purpose of this paper is to determine the chemical composition of meat from two species of fish (Cyprinus carpio carpio - Linnaeus 1758 - carp and Svizostision lucioperca - Linnaeus 1758 - pike-perch), fresh and preserved in different ways at the end of the season growth, autumn and spring after the cold season. The changes in the quality of preserved fish meat through refrigeration, salting, freezing and smoking compared to the fresh, one have been analyzed so that the consumer benefits from safe food and a r...