Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

“…Besides the color, the texture of cooked beef is an essential quality trait for consumers of red meat . Previous studies observed a tenderization effect of wine marination on aging beef . This tenderization effect was not found in the cooked samples from the present study, as roasted steaks from the four groups presented similar Warner–Bratzler shear force values.…”

“…Only steaks marinated with TEM had a less intense red color than the other three types of samples. Previous studies evaluated the impact of the wine marination on the color displayed by beef muscles during retail display . However, those studies did not consider an eventual cooking procedure, so the present results are unprecedented in this regard.…”

“…For this reason, among others, food scientists propose formulating muscle foods with plant phytochemicals, and the examples in literature are countless . Wine marination may have an influence on sensory properties (texture, flavor, and color), but also on the chemical stability and formation of potentially toxic compounds, but both (particularly the latter) have been scarcely studied. The potential effects of wine marination on beef quality and safety would be determined by their composition in bioactive compounds, and that, in turn, is dependent on the grape variety .…”

Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves

“…The tenderizing action of acidic marinades is due to the low pH during cooking (weakening of meat structures due to swelling of the meat, increased proteolysis by cathepsins and increased conversion of collagen to gelatin) [108]. Moreover, the shelf life of the meat may be positively affected by this process due to the acidic or alkaline nature of the solution and the antimicrobial and antioxidant activity of some marinade additives such us red wines [109,110]. However, if red wine is used, color changes may occur in the final dish, which may or may not be pleasant for the consumer.…”

Textural and Sensory Properties of Herring (Clupea harengus) Cubes in Chinese-Type Paste as Affected by Prefrying Methods

“…Therefore, many kinds of Chinese-type pastes with meat cubes as commercial ready-to-eat products have appeared on the market in recent years in China. These provide high quality protein and fermented taste and control spoilage of raw meat (Kargiotou et al, 2011). A most successful example of this is Chinesetype paste with chicken, which is widely popular in China.…”