Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

IntrоduсtiоnChicken meat is among the foods preferred by consumers in our country and worldwide with its nutritional value and reasonable price.Marination, one of the most widely used techniques to increase the flavor and tenderness of the meat, is a common technique known as a means of improving the quality of meat (Gault, 1991; Rao et al., 1989).In acidic marination, substances such as organic acids (e.g.acetic, lactic and citric acid) and pH-lowering ingredients (e.g.soy sauce) are used as part of a flavor enhancing mixture, in contrast to sweetening additives.However, it has been reported that acidic substances have been play an important role in tenderness and flavor of processed meat (Berge et al., 2001;Gault, 1984).In this study, it was investigated which the effect on the marination process of different concentrations of acetic acid and apple cider vinegar on the tenderness and quality characteristics of chicken breast meat. Materials and Methods