The Effect of Organic Acid Marination on Tenderness, Cooking Loss and Bound Water Content of Beef

Abstract

Longissimus muscle obtained from beef carcasses was used in this research. Initially, 0.596, 1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these solutions (1:4 w/v) in polyethylene bags at 4C for 72h. Bound water, pH, weight gain, cooking loss and Warner Bratzler shear (WBS) were evaluated. Differential Scanning Calorimetry (DSC) was used to determine the bound water content in meat samples. The latent heat of melting (ΔHm) and bound water were found to be functions of moisture content of marinated meat. There was a significant decrease in pH due to marination. Compared to lactic acid, the samples marinated with citric acid held less water. The WS values in control samples were higher than in marinated samples. Cooking loss was lower in samples marinated with lactic acid compared to citric acid marinated samples.

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

“…Similar findings were reported by Unal et al (2006) that polyionic properties enable phosphates to attach to protein molecules on positive sites, leading to increased protein solubility and enhanced water binding. Aktas et al (2003) demonstrated an increase in water-holding capacity, which was attributed to a rise in protein solubility and an increase in ions, as a result of salt marination.…”

Effects of pH and NaCl levels in a beef marinade on physicochemical states of lipids and proteins and on tissue microstructure

“…The most recent were dedicated to beef (Aktas, Aksu, & Kaya, 2003;Burke & Monahan, 2003;Desmond & Troy, 2001;Ke, Huang, Decker, & Hultin, 2009), turkey (Goli, Ricci, Bohuon, Marchesseau, & Collignan, 2014) and poultry meats (Yusop, O'Sullivan, Kerry, & Kerry, 2010). Other authors have considered alkaline marinating; this process increases meat pH from its initial post-mortem ultimate value but not necessarily above pH 7.…”

The Effects of Satay Marination on Three Beef Muscle Types

“…The other interesting observation in this work is that the tamarind juice plus salt and satay marinade treated meats showed similar effects in terms of weight gain for all the three types of muscles thus agrees with the previous investigation by Cheok (2009). The comparison of this marination using tamarind juice with other marination studies using numerous organic acids, such as acetic (Gault, 1985), citric (Aktaş et al, 2003), lactic acid (Aktaş et al, 2003), citrus juice (Burke and Monahan, 2003) and grapefruit juice (Serdaroğlu et al, 2006) on meat is probably difficult as all these workers marinated meat either for 24 hours or 72 hours at 4 C in their selected organic acid while for this work, a marinating time of 3 hours at 4C was chosen as recommended by Dompok (1999) and with the purpose of emulating the common household culinary preparation of marinating meat for one to two hours prior to cooking in Malaysia. Figure 3 shows the cooking loss of BR, BF and ST muscles in each marination treatments and the brine solution gave the lowest cooking loss (P < 0.01).…”

“…The meat samples were grilled in an oven (NN-J993, Panasonic, Japan) at 150 C for 8 minutes on a stainless steel tray, after which its weight was recorded as W 2 (g) following cooling to room temperature and removal of excessive moisture by gently dabbing the surface with paper towel (García-Segovia et al, 2007). The weight gain (Aktaş et al, 2003;Gravier et al, 2006;Serdaroğlu et al, 2007) and cooking loss (Baublits et al, 2006;García-Segovia et al, 2007;Obuz et al, 2003) at every marinating interval were calculated as follow: …”

“…Burke and Monahan (2003) observed that shin beef immersed in 0.05 M citric acid showed an increase in weight of 120% over initial weight, and the marination with citrus juice led to a reduction in Warner-Bratzler Shear Force (WBSF) values in all samples. Aktaş et al (2003) who conducted a comparison study between citric acid and lactic acid observed that the longissimus muscle samples marinated with lactic acid enhanced more water and had lower cooking loss compared to citric acid marinated samples. Serdaroğlu et al (2007) also observed that turkey slices marinated with 0.1 M citric acid and 100% grapefruit juice resulted in lower cooking losses and higher marinade absorption than other treatment groups.…”