Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Simona-Mihaela COȘARCĂ, Ioana GUCIANU, Diana-Remina MANOLIU, Cătălin-Mihai CIOBOTARU, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU
The increasing demand for the consumption of chicken meat products imposes the need for continuous and complex research in this application area. Thus, healthier alternatives are being sought by developing preparations with bioactive compounds from natural sources in their structure to improve their intrinsic properties. The current study focused on the injection of carrot juice in different percentages (5%, 10%, and 15%) in three experimental groups, using the anatomical region of the Musculus pectoralis. Experimental batches were subjected to an enzymatic wet aging process using vacuum wet aging under refrigerated conditions, followed by heat treatment. Following the analysis of the data obtained, significant results were recorded. Carrot juice can be considered as a bioactive component in optimizing the overall quality of the finished product, bringing changes in both the nutrient profile, physico-chemical indicators, and sensory properties.
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