Journal
MEAT SCIENCE
Volume 182, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2021.108639
Keywords
Beef quality; Marinating; Sensory quality; Sous-vide; Taste; Texture
Categories
Funding
- European Union under the European Social Fund (Operational Program Knowledge Education Development) [POWR.03.05. 00-00-Z310/17]
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The study aimed to determine the effects of four commercial marinades on the characteristics of beef muscles before and after sous-vide treatment. Results showed that marinating and sous-vide significantly affected color parameters, with marinating leading to improved taste, tenderness, and juiciness of the beef. OP marinade was found to produce beef steaks with the best sensory quality and lowest shear force.
The aim of the study was to determine effects of four commercial marinades on the colour, tenderness, cooking loss and sensory characteristics of semimembranosus beef muscles before and after sous-vide (SV) treatment. Muscles (n = 24) were marinated using Odessa (O; red pepper, garlic, onion), Mexico (M; red pepper, tomato), Old Polish (OP; pepper, garlic), and Bordeaux (B; pepper, red pepper, garlic) marinades for 24 h at 4 degrees C. Marinades uptake ranged from 3.3% (M) to 4.4% (B). Marinating and SV significantly affected all colour parameters. In SV beef, the highest values of L* were noted in OP and O samples, whereas the highest a* and b* values in M samples. Overall, marinating reduced (P < 0.05) cooking loss (34.6%) and shear force (19.5%). The use of marinating prior to SV treatment beneficially affected taste, tenderness and juiciness of beef. OP marinade allowed to obtain beef steaks with the best sensory quality and the lowest shear force.
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