Searching journal content for articles similar to Effect of Herbal Marination on The Quality Characteristics of Broiler Meat
Nur Prabewi , Supriyanto, Budi Purwo Widiarso*
...search aims to study the effect of herbal marination on the quality characteristics of broiler meat. The variables measured including antioxidants, protein, cholesterol, and chemical residues in meat, as well as meat tenderness and color. The study conducted with Completely Randomized Design (CRD) consisting of 3 treatments and 10 replications. Treatments includes: T0= meat marinated for 0 hour (unmarinated), T1= meat marinated for 3 hours, and T2= meat marin...
