Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Rostamani, Mohammadreza; Baghaei, Homa; Bolandi, Marzieh

doi:10.1002/fsn3.2454

Cited by 10 publications

(5 citation statements)

References 61 publications

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“…Researchers have found that acidic marinades induce marinade absorption between muscle fibers, which accelerates muscle fiber swelling [52]. On the other hand, the marination process with organic acids causes may negatively affect the color and taste value of the meat [53,54]. According to Jones et al [55], adding vinegar to beef meat products reduced the pH value from 5.64 to 4.91.…”

Section: Resultsmentioning

confidence: 99%

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Łepecka,

Szymański,

Okoń

et al. 2023

Foods

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Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various production variants). The research aimed to develop a new innovative technology for the production of wild boar loin using apple vinegar for marinating and to determine the impact of apple vinegar on the microbiological and sensory quality, and physico-chemical parameters of the product. As part of the research, a technology for the production of ripened wild boar products was developed and the composition of fatty acids, cholesterol content, pH value, oxidation-reduction potential, thiobarbituric acid reactive substances (TBARS) index, color, microbiological, sensory, and statistical analysis were determined. It was found that the loins were characterized by a high content of saturated, monounsaturated, and polyunsaturated fatty acids (20.18–43.37%), a low content of trans fatty acids (0.30–0.57%), and a high cholesterol content (75.13–85.28 mg/100 g of the product). Samples with apple vinegar (R1 and R2) were characterized by a lower pH value (5.10–5.70; p < 0.05), a comparable oxidation-reduction potential (409.75–498.57 mV), and a low TBARS index (0.461–1.294 mg malondialdehyde/kg of product). Their color was lighter (L* 38.25–40.65). All the tested loins were characterized by appropriate microbiological quality guaranteeing the storage durability of the product. R1 and R2 treatments were characterized by the greatest juiciness. The highest overall quality was achieved by R1 loins (7.36–7.76 c.u.). The apple vinegar used to marinate the loins had a positive effect on their microbiological and sensory quality as well as physico-chemical parameters. Moreover, the technology guarantees the appropriate quality and health safety of the products.

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Section: Resultsmentioning

confidence: 99%

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Łepecka,

Szymański,

Okoń

et al. 2023

Foods

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show abstract

“…A current study by Al-Dalali et al [4] showed that with increase in marinating time found to produce more acceptable end with increase in scores in terms of sensory attributes and significant to different marinating time (p< 0.05), also increase in marinating time reduced cooking loss and shear force, indicating improved tenderness [23]. Marinating meat for an extended period, such 24 hours, can result in more tender meat with improved water retention, collagen solubility, moisture levels, and decreased effort needed for cutting [32]. This data aligns with the findings of the current investigation, which showed a notable variation in texture based on marination duration.…”

Section: Effect Of Liquid Tenderizer On Goat Meat Sensory Attributes ...mentioning

confidence: 99%

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

Issa-Zacharia,

Muhimbula,

Bikuba

et al. 2024

JFNS

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Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products.

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“…Meat contains collagen and protein, but acid-based marination can accelerate the process of breaking down collagen into a more soluble form, making the meat more tender. The method of marinating meat can also use acid-containing fruits such as lemon because it can break down the protein bonds of meat so that it is more tender [15]. Tender meat is more favourable than tough meat.…”

Section: Tendernessmentioning

confidence: 99%

Effect of Velvet tamarind (Dialium indium) marination on the physicochemical quality of culled chicken meat

Patriani,

Sitepu,

Sari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Chicken meat has a tough texture and is less preferred by consumers, so methods are needed to improve its quality, including marination. Velvet acid is a tropical fruit with organic acids, antimicrobials, and antioxidants, so it has potential as a marinade. This study aimed to determine the effect of velvet acid marination on the physicochemical quality of meat. This study used a completely randomised design with 4 treatments and 5 replications. The treatments consisted of different concentrations of tamarind (T0 = control, T1 = 10%, T2 = 20%, and T3 = 30%). The results showed that the marination of tamarind velvet had a very significant effect (P<0.01) on pH and tenderness. Marinating tamarind velvet also had a significant effect (P<0.05) on cooking weight loss but no significant effect (P>0.05) on moisture content. It was concluded that marination using tamarind velvet can improve the physicochemical properties of meat. Meat samples marinated using 20% tamarind velvet (T2) produced the expected physicochemical properties of meat. Velvet tamarind has potential as a natural seasoning for chicken meat due to its abundant availability, practicality and economy.

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Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Cited by 10 publications

References 61 publications

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

Effect of Velvet tamarind (Dialium indium) marination on the physicochemical quality of culled chicken meat

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