Effect of various additives to marinating baths on some properties of cattle meat

Effect of various additives to marinating baths on some properties of cattle meat

Longissimus dorsi (LD) muscles obtained from young bull carcasses (Holstein Friesian) were marinated, using solutions containing 0.5% sodium tripolyphosphate (STP), 0.5% dicalciumhydrogen phosphate (CHP) and 0.5% citric acid (CA). All solutions, including a blank, contained 2% NaCl. Expressible mois...

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Bibliographic Details
Published in:European food research & technology Vol. 218; no. 2; pp. 114 - 117
Main Authors: ÖNENC, Alper, SERDAROGLU, Meltem, ABDRAIMOV, Kiyalbek
Format: Journal Article
Language:English
Published: Heidelberg Springer 2004
Berlin Springer Nature B.V
Subjects:
Beef
Biological and medical sciences
Cooking
Food additives
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Hardness
Meat
Meat and meat product industries
Muscles
Sodium chloride
Studies
Phosphates
Additive
Quality
Marinating
Meat product
Marination
Properties
Texture
Citric acid
Meat
Meat quality
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Summary:Longissimus dorsi (LD) muscles obtained from young bull carcasses (Holstein Friesian) were marinated, using solutions containing 0.5% sodium tripolyphosphate (STP), 0.5% dicalciumhydrogen phosphate (CHP) and 0.5% citric acid (CA). All solutions, including a blank, contained 2% NaCl. Expressible moisture, cooking loss, marinade uptake, area gain (increase in slice size), colour coordinate values (L*, a*, b*), marinade and meat pH, and the textural properties of samples were evaluated. Marinating with STP and CHP solutions resulted lower cooking losses. Marinade uptake and area gain were lower for control steaks and steaks marinated with the CA solution. The highest lightness was found in steaks marinated with the CA solution. Steaks marinated with STP and CHP solutions were darker. The CA solution resulted in yellowness of steaks. All treatments significantly affected hardness, chewiness and resilience values of steaks. The lowest hardness value was found in steaks marinated with CA. STP and CHP treatments also improved tenderness.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-003-0828-7