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Comparison between the Quality Traits of Phosphate and Bicarbonate Marinated Chicken Breast Fillets Cooked under Different Heat Treatments

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Table 1. Proximate composition (mean ± standard error) for chicken breast raw and marinated meat with bicarbo- nate (B) and phosphate (P) under different heat treatments (A, C, D and E represent different core and oven tempera- tures: 76 - 160, 80 - 160, 7
Figure 1. Water activity for chicken breast meat raw and marinated with phosphate (P) and cooked at different heat treatments (A, C, D and E represent different core and oven temperatures: 76 - 160, 80 - 160, 76 - 200 and 80 - 200aw (mean ± standard mean e
Table 5. Color values, pH, marinade uptake, drip loss, WHC and cooking loss (mean ± standard error) for raw and cooked chicken breast meat marinated with bicarbo- nate and phosphate (pooled as marination treatment)
Table 6. (P) cooked under different heat treatments (A, C, D and E represent different core and oven temperatures: 76 - 160, 80 - 160, 76 - 200 and 80 - 200 Color and pH values (mean ± standard error) of chicken breast meat marinated with bicarbonate (B) a

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