Chicken bone-in breast quarters marinated through injection with lemon-pepper poultry marinade containing 20 or 30% honey were compared to that marinated without honey and commercial marinated chicken. The objectives were to determine (1) consumer acceptance and willingness to buy and the amount to pay for marinated chicken and (2) the effect of honey on instrumental measurements of color and texture. Chicken was roasted at 177C for 1 h to an internal endpoint temperature of 80C and evaluated for acceptance by 67 untrained consumers. All experimental test products had similar hedonic ratings for appearance, color, flavor, taste, tenderness, juiciness, and overall liking. All samples, both experimental and commercial, were acceptable, and most consumers would be willing to buy chicken marinated with the formulations used in this study for the same price that they were paying for similar products.
|Number of pages||14|
|Journal||Journal of Muscle Foods|
|Publication status||Published - 1999|
ASJC Scopus subject areas
- Food Science