A study was conducted to determine the effect of marination on turkey breast meat quality traits. Breast meat samples were marinated with two types of solution (containing sodium tripolyphosphate, STPP or a commercial mix with sodium carbonate and citrate, COM) and three solution/meat ratios (14, 18, and 22%). Marination with STPP determined a higher increase of meat pH in comparison with COM (pH measured before and after marination = +0.20 vs. +0.14; P≤0.05). The marinade uptake and AK-shear values did not differ between solutions, whereas STPP determined a higher marinade retention (98.2 vs. 97.9%; P≤0.05) and a strong decrease of cooking loss (21.8 vs. 28.1%; P≤0.01) compared with COM. The increase of solution/meat ratio from 14 to 22% significantly raised meat pH, marinade uptake, and cooking loss of the meat. Taking into account both marinade uptake and cooking losses, the use of a 14% solution/meat ratio allowed to maximise processing yield. Overall, compared to non-marinated meat, marinated meat exhibited a higher lightness and yellowness, and a lower AK-shear value after cooking, confirming that this technique can be successfully employed to improve meat texture.
BIANCHI M., PETRACCI M., CAVANI C. (2009). The use of marination to improve poultry meat quality. Milano ; Bologna : Avenue Media [10.4081/ijas.2009.s2.757].
The use of marination to improve poultry meat quality
BIANCHI, MAURIZIO
;PETRACCI, MASSIMILIANO;CAVANI, CLAUDIO
2009
Abstract
A study was conducted to determine the effect of marination on turkey breast meat quality traits. Breast meat samples were marinated with two types of solution (containing sodium tripolyphosphate, STPP or a commercial mix with sodium carbonate and citrate, COM) and three solution/meat ratios (14, 18, and 22%). Marination with STPP determined a higher increase of meat pH in comparison with COM (pH measured before and after marination = +0.20 vs. +0.14; P≤0.05). The marinade uptake and AK-shear values did not differ between solutions, whereas STPP determined a higher marinade retention (98.2 vs. 97.9%; P≤0.05) and a strong decrease of cooking loss (21.8 vs. 28.1%; P≤0.01) compared with COM. The increase of solution/meat ratio from 14 to 22% significantly raised meat pH, marinade uptake, and cooking loss of the meat. Taking into account both marinade uptake and cooking losses, the use of a 14% solution/meat ratio allowed to maximise processing yield. Overall, compared to non-marinated meat, marinated meat exhibited a higher lightness and yellowness, and a lower AK-shear value after cooking, confirming that this technique can be successfully employed to improve meat texture.File | Dimensione | Formato | |
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