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


ÖNENÇ A., Serdaroglu M. , Abdraimov K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.218, ss.114-117, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 218 Konu: 2
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-003-0828-7
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Sayfa Sayıları: ss.114-117

Özet

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.