Protein fractions and characteristics of lipids in fresh broiler and layerchicken muscles and penetration of salt and acid in marinated muscles

Comparative characteristics such as protein solubility and muscle protein f ractions and saponification and iodine values of lipids of pre - and post-r igor breast and thigh muscles from broiler and layer chickens and water hol ding capacity (WHC), acidity and salt content of marinated muscles have bee n studied. Myofibrillar protein content was lower and sarcoplasmic protein content was higher in breast than in thigh muscles. Saponification values w ere higher and iodine values were lower in broiler than in layer muscle lip ids. Pre-rigor marinated muscles had higher WHC than post-rigor marinated m uscles. Acidity was more and salt content was less in breast than in thigh muscles marinated for 30 min at ambient temperature (26+/-2 degrees C) with solution of marinating mixture containing 20% (w/v) common salt. 2.5% (w/v ) citric acid and 0.5% (v/v) lactic acid solution (pH 1.5).