The tenderisation of shin beef using a citrus juice marinade

Abstract

The tenderisation of shin beef using a citrus juice marinade Author links open overlay panelR.

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

“…Tenderness is an important quality parameter in the meat, and US was reported as reduced the hardness of bovine muscles, when applied at 24 kHz and 12 W/cm 2 [22]. Also, acidic marinade favors the tendering of meat, as was reported by Burke and Monahan [23] in shin beef.…”

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.…”

Inactivation of Escherichia coli O157:H7 during cooking of non-intact beef treated with tenderization/marination and flavoring ingredients

“…Studies (Berge et al, 2001;Burke & Monahan, 2003) have shown that marination or injection of beef with organic acids (acetic, citric, lactic) enhances tenderness. Lawrence, Dikeman, Hunt, Kastner, & Johnson (2003) evaluated calcium ascorbate, calcium chloride, and calcium lactate for their effects on color, lipid oxidation, tenderness, and sensory attributes of beef strip loins.…”