Effect of whey based marinades on broiler meat quality

Abstract

This research investigated how whey-based marinades influence various quality parameters of broiler chicken breast meat. Samples were subjected to four marination treatments: immersion marination with 3% salt solution (C1), vacuum tumbler marination with 3% salt solution (C2), vacuum tumbler marination with acid whey and 2.5% salt solution (T1), and vacuum tumbler marination with sweet whey and 2.5% salt solution (T2). All samples were analysed for physicochemical, functional, and antioxidant properties. Marinade absorption differed significantly (p