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 °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.

Tkacz K., Modzelewska-Kapitula M., Petracci M., Zdunczyk W. (2021). Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. MEAT SCIENCE, 182(December 2021), 1-9 [10.1016/j.meatsci.2021.108639].

Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades

Petracci M.
Penultimo
Writing – Review & Editing
;
2021

Abstract

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 °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.
2021
Tkacz K., Modzelewska-Kapitula M., Petracci M., Zdunczyk W. (2021). Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. MEAT SCIENCE, 182(December 2021), 1-9 [10.1016/j.meatsci.2021.108639].
Tkacz K.; Modzelewska-Kapitula M.; Petracci M.; Zdunczyk W.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/829503
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