Table 1 describes the myofibrillar proteins, along with two other types of proteins found in all muscles. The key ingredients for poultry marinades is salt and phosphate.
Salt increases marinade pick-up by increasing the space between the thick and thin filaments.
Broiler breast fillet marination pick-up and retention varies with fillet color and initial fillet pH. Allen et al. Based on these findings, it could be advantageous for plants that further process poultry to sort products based on color and divert darker colored fillets for marination. Understanding marinade technology. Allen, C.D., D. L. Fletcher, J.K. Northcutt, and S.M. Russell, 1998. Relationship of broiler breast color to meat quality and shelf-life.