The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

European Food Research and Technology

Volumn 213, Issue 2, 2001, Pages 88-94

  Aktaş, Nesimi ^a   Kaya, Mükerrem ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Beef marination; Intramuscular connective tissue; Salts; Weak organic acids

Indexed keywords

EID: 0011126535     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170100329     Document Type: Article

References (36)

1. Tornberg E (1996) Biophysical Aspects of Meat Tenderness. Meat Sci 43:175-191
2. Gökalp HY, Kaya M, Tülek Y, Zorba Ö (1993) Laboratory Manual for Quality Control in Meat and Meat Products (Turkish). Atatürk Uni. Agricultural Collage, Food Engineering Dept, Erzurum, Turkey, p 117
3. Takahashi K (1996) Structural Weakening of Skeletal Muscle Tissue During Post-Mortem Ageing of Meat: The Non-Enzymatic Mechanism of Meat Tenderization. Meat Sci 43: 67-80
4. Price, JF, Schweigert BS (1987) The Science of Meat and Meat Products. Third Edition. Food and Nutrition Press Inc, Westport, Connecticut, USA, p 639
5. Koohmaraie M, Whiple G, Crouse, JD (1990) Acceleration of Postmortem Tenderization in Lamb and Brahman-Cross Beef Carcasses Through Infusion of Calcium Chloride. J Anim Sci 68:1278-1283
6. Morgan JB, Miller RK, Mendez FM, Hale DS, Savell JW (1991) Using calcium chloride injection to improve tenderness of beef from mature cows. J Anim Sci 69:4469-4476
7. Wheeler TL, Crouse JD, Koohmaraie M (1992) The Effect of Postmortem Time of Injection and Freezing on the Effectiveness of Calcium Chloride for Improving Beef Tenderness. J Anim Sci 70:3451-3457
8. Whipple G, Koohmaraie M (1993) Calcium Chloride Marination Effects on Beef Steak Tenderness and Calpain Proteolytic Activity. Meat Sci 33:265-275
9. Boleman SJ, Boleman SL, Bidner TD, McMillin KW, Monlezun CJ (1995) Effects of Postmortem Time of Calcium Chloride Injection on Beef Tenderness and Drip, Cooking, and Total Loss. Meat Sci 39:35-41
10. Geesink GH, Smulders FJM, Van Laack RLJM (1994) The effect of calcium, sodium and zinc chlorides treatment on the quality of beef. Science des Aliments 14:485-502
11. Koohmaraie M (1994) Musle Proteinases and Meat Aging. Meat Sci 36:93-104
12. Alarcon-Rajo AD, Dransfield E (1995) Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activators. Meat Sci 41:163-178
13. 2+ dependent proteases. J. Food Sci 53:1638-1641
14. Bailey AJ, Light ND (1989) Connective Tissue in Meat and Meat Products. Elsevier Applied Science, New York, p 95
15. Wenham LM, Locker RH (1976) The Effect of Marinading on Beef. J Sci Food Agric 27:1079-1084
16. Tauchmann F (1987) Chemical Analytic Methods in Meat and Meat Products (German). Federal Meat Research Inst, Kulmbach, p 80
17. King NL (1987) Thermal Transition of Collagen in Ovine Connective Tissues. Meat Sci 20:25-37
18. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature Lond 227:1017-1026
19. SAS (1985) SAS User's Guide: Statistics. SAS Inst Inc, Cary, NC
20. Honikel KO (1998) Physical Measurement Techniques in Meat Quality. In: Brandscheid K, Honikel O, Lengerken GV, Troeger K (Eds), Quality of Meat and Meat Products (German), Band 2 W, Deutscher Fachverlag GmbH, Frankfurt am Main
21. Rodel W (1990) Criteria and Transportable Measurement Equipments for the Quality Control in Processing Place (German), In: Stable Products in Meat and Meat Products, Band 10, Federal Meat Research Inst, Kulmbach
22. Lansdell JL, Miller MF, Wheeler TL, Koohmaraie M, Ramsey CB (1995) Postmortem Injection of Calcium Chloride Effects on Beef Quality Traits. J Anim Sci 73:1735-1740
23. Lawrie RA (1991) Meat Science. Fifth Edition. Pergoman Press, New York, p 293
24. Whiting RC, Strange ED (1990) Effect of Lactic Acid on Epimysial Connective Tissues of Muscles Used for Restructured Beef Steaks. J Food Sci 55:859-860
25. Perez ML, Escalona H, Guerrero I (1998) Effect of Calcium Chloride Marination on Calpain and Quality Charecteristics of Meat from Chicken, Horse, Cattle and Rabbit. Meat Sci 48: 125-134
26. Arganosa GC, Marriott NG (1989) Organic Acids as Tenderizers of Collagen in Restructured Beef. J Food Sci 54:1173-1176
27. Howat PM, Sievert LM, Myers PJ, Koonce KL, Bidner TD (1983) Effect of Marination Upon Mineral Content and Tenderness of Beef. J Food Sci 48:662-663
28. Robinson DS (1987) Food - Biochemistry and Nutritional Value. Longman Scientific and Technical, Harlow, p 554
29. Eilers JD, Morgan JB, Martin AM, Miller RK, Hale DS, Acuff GR, Savell JW (1994) Evaluation of Calcium Chloride and Lactic Acid Injection on Chemical, Microbiological and Descriptive Attributes of Mature Cow Beef. Meat Sci 38: 443-451
30. Stanton C, Light N (1990) The Effect of Conditioning on Meat Collagen. Part 4 - The Use of Pre-Rigor Lactic Acid Injection to Accelerate Conditioning in Bovine Meat. Meat Sci 27:141-159
31. Seuss I, Martin M (1993) The Influence of Marinating with Food Acids on the Composition and Sensory Properties of Beef. Fleischwirtsch 73:292-295
32. Kerth CR, Miller MF, Ramsey CB (1995) Improvement of Beef Tenderness and Quality Traits with Calcium Chloride Injection in Beef Loins 48 Hours Postmortem. J Anim Sci 73:750-756
33. Miller MF, Huffman KL, Gilbert SY, Hamman, LL, Ramsey CB (1995) Retail Consumer Acceptance of Beef Tenderized with Calcium Chloride. J Anim Sci 73:2308-2314
34. Morris CA, Theis RL, Miller RK, Acuff GR. Savell JW (1997) Improving the Flavor of Calcium Chloride and Lactic Acid Injected Mature Beef Top Round Steaks. Meat Sci 45:531-537
35. Hamm R (1960) Changes in Hydration, Solubility and Changes of Muscle Proteins during Heating of Meat. Food Res 25:587
36. Janitz W, Pyrez J, Maciejewski R (1993) Thermal Breakdown of Collagen Connective Tissue in Usage of Technological Additives (German). Fleischwirtsch 73:885-886