Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat

Abstract

Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.

Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome

“…Furthermore, texture pro le indices indicate that shear energy, gumminess, and springiness positively correlate with rmness and the number of chews, whereas they negatively correlate with meat juiciness [28]. Vişan et al found that beef marinated with vanilla and pressed oil has relatively lower levels of hardness, chewiness, and stickiness but has higher elasticity and cohesion [29]. The changes in collagen and texture properties of connective tissues may be attributed to the ability of organic acids to soften meat [30].…”

Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes

“…Of increasing interest is grilling, which is among such thermal processes that involve temperatures above 150 °C transferred by conduction, and through direct/radiant dry heat ( Schröder, 2003 ; Ježek et al, 2020 ). More so, the application of grilling of various types to meat products has been reported by several workers ( Farhadian et al, 2010 ; Kerth, Blair–Kerth & Jones, 2003 ; Khan et al, 2015 ; Muga, Marenya & Workneh, 2021 ; Gómez, Ibañez & Beriain, 2019 ; Vişan et al, 2021 ). Whereas Muga, Marenya & Workneh (2021) performed modeling thin-layer drying kinetics of marinated beef submitted to infrared-assisted hot air processing, and Gómez, Ibañez & Beriain (2019) investigated the physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations, Vişan et al (2021) studied the marination of Black Angus beef meat subjected to a grilling process.…”

“…More so, the application of grilling of various types to meat products has been reported by several workers ( Farhadian et al, 2010 ; Kerth, Blair–Kerth & Jones, 2003 ; Khan et al, 2015 ; Muga, Marenya & Workneh, 2021 ; Gómez, Ibañez & Beriain, 2019 ; Vişan et al, 2021 ). Whereas Muga, Marenya & Workneh (2021) performed modeling thin-layer drying kinetics of marinated beef submitted to infrared-assisted hot air processing, and Gómez, Ibañez & Beriain (2019) investigated the physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations, Vişan et al (2021) studied the marination of Black Angus beef meat subjected to a grilling process. Other cooking methods applied to beef meat, which paved way for examination and prediction of other quality attributes ( Kondjoyan et al, 2014 ; Onopiuk et al, 2021 ).…”

Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer

“…test, and shear force [17] have been used to determine the tenderness of meat. Here, our objective was to evaluate the effects of genders (bull, cow, and steer) on carcass traits, texture and quality characteristics of Hanwoo beef during post-mortem aging (3 d and 21 d).…”