Quality and Safety of Pork Steak Marinated in Fermented Dairy Products and Sous-Vide Cooked

Abstract

Consumers expect the appropriate tenderness, juiciness, and taste, a well as sufficiently long shelf life from meat subjected to thermal processing. One of the methods used to achieve this effect is sous-vide (SV). However, the low temperatures used in this method may not be sufficient to ensure the safety of the meat product. In order to increase safety and reduce adverse sensory changes, we suggest marinating the meat in fermented dairy products (FDP). The aim of the study was to determine the impact of marinating meat in FDP (kefir, yogurt, buttermilk), marinating time (3–12 days), and SV temperature (60 or 80 °C) on the quality and safety of pork steaks. Marinating the meat increases the level of loss during cooking, but at the same time, has no effect on the chemical composition and activity of water. The acidity of steaks decreases with the time of marinating. A few days of meat marinating in buttermilk or yogurt slows down the fat oxidation reactions and reduces the content of oxidizing substances in meat. Meat marinated in FDP and SV cooked contains acceptable microbial values. Marinating in FDP, especially in yogurt or buttermilk, improves the quality and safety of SV-cooked pork steaks.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

“…in the meat industry as an antimicrobial agent [16,17]. The use of dairy industry products containing lactic acid bacteria strains for marinating meat may be one of the methods of limiting the development of unfavorable bacterial biota [10], which was confirmed by the present study (Tab. 2).…”

“…These products are a valuable source of lactic acid bacteria (LAB) [9]. The results of scientific studies [9][10][11][12] show that the presence of live lactic acid bacteria (LAB) cultures in buttermilk and acid whey is widely used in the meat industry, it can extend the shelf life of marinated pork and beef, inhibit oxidative processes and improve the sensory properties and tenderness of meat products. Lactic acid, its salts and lactic acid bacteria cultures are used to preserve food [13], and the addition of LAB is justified in the production of raw cold meat, especially fast-ripening and fermented [14][15].…”

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

“…In the present study, the acidity of raw breast muscles of hens marinated with buttermilk and sour milk was lower ( p < 0.05) than the pH of non-marinated breast muscles ( Table 1 ), which can be explained by the effect of fermented milk products used in the marinating process, the pH of which was 5.53 for buttermilk and 5.35 for sour milk. The effect of the marinade pH on the meat pH after marinating was also reported by Kim [ 22 ], Kumar et al [ 23 ], Wójciak et al [ 24 ], and Latoch and Libera [ 25 ]. Additionally, after heat treatment (roasting), the pH of marinated breast muscles was lower than that of non-marinated ones ( Table 1 ).…”

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

“…These special properties of marinades are often associated with swelling and enhanced extractiveness of myofibrillar proteins and correlated with a decrease in pH and an increase in ionic strength [ 19 , 35 , 36 ]. Many authors [ 20 , 23 , 37 , 38 ] indicate that the acidity of the marinated meat depends on the pH of the marinade. In our study, the acidity of raw breast muscles marinated with buttermilk and acid whey was significantly ( p < 0.05) lower than in the control group, which was due to the pH of the marinades.…”

“…Moreover, they are widely available and cheap. The latest studies [ 15 , 17 , 18 , 19 , 20 , 21 , 22 , 23 ] show that fermented products of the dairy industry have antioxidant properties can be used in the marinating and processing of pork and beef. The lack of information in the scientific literature on the use of buttermilk and acid whey for marinating the meat of hens after the laying period prompted the authors to undertake research in this field.…”