Meat Products
Meat Products
Marination and processing techniques for the development of delicious, heat-and-serve chicken breast fillets have been standardized. The marinade contained cereal starch, common salt, citric acid, polyphosphate and spice mix. The process developed consisted of tumbling of excised broiler breast fillets (Pectoralis superlicialis) with marinade mix slurry and oven roasting. Blade tenderization followed by still marination of fillets for 60 min. produced product with comparable quality as an alternative to tumbling. Vacuum or nitrogen gas packed fillets in aluminium-foil based (PFP) laminated pouches could be safely stored for 3 weeks and 3 months under refrigeration (4±1°C) and frozen (-18°C) storage as against 8 and 45 days long shelf-life of aerobically packed product, respectively.
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