Effect of various additives to marinating baths on some properties of cattle meat
Makaleler > Tam Makale · 2004
Yazarlar: ALPER ÖNENÇ, Fatma Meltem SERDAROĞLU, K Abdraimov
European Food Research and Technology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2004, cilt 218, ss 114-117
DOI: 10.1007/s00217-003-0828-7
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.