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The still-marinating process is a simplified technology used to tenderize and  to improve the flavour, colour and juiciness of meat products. The effects of  marinade type, addition of ground paprika (P) or paprika oleoresin (O), on  the instrumental and sensory properties of cooked marinated chicken fillets  were investigated. It was observed that marinade uptake was greater (P >  0.05) for the fillets marinated with paprika oleoresin. Cooking loss was  lowest for experimental group O, and signifycantly lower (P<0.05) comparing  to control group. Determined

Effect of ground paprika and its oleoresin on marinated chicken breast meat quality