Effect of various additives to marinating baths on some properties of cattle meat

European Food Research and Technology

Volumn 218, Issue 2, 2004, Pages 114-117

  Önenç, Alper ^a   Serdaroǧlu, Meltem ^a   Abdraimov, Kiyalbek ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Citric acid; Marination; Meat quality; Phosphates; Texture

Indexed keywords

ADDITIVES; LINEAR SYSTEMS; ORGANIC ACIDS; PH EFFECTS; PHOSPHATES; PROTEINS; TEXTURES;

CATTLE MEAT; CITRIC ACID; MARINATION; MEAT QUALITY;

MEATS;

BOS TAURUS; CHANDIPURA VIRUS;

EID: 21244473112     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0828-7     Document Type: Article

References (32)

1. Bratzler LJ, Gaddis AM, Sulzbacher WL (1978) Freezing meats. In: Desrosier NW, Tressler DK (eds) Fundamentals of food freezing. AVI, Westport, CT, p 215
2. Marsh BB (1983) Effects of early postmortem muscle pH and temperature on meat tenderness. Reciprocal meat conference proceedings 36:131
3. Oreskovich DC, Bechtel PJ, McKeith FK, Novakofski J, Basgall EJ (1992) J. Food Sci 57:305
4. Chrystall B (1994) Meat texture measurement. In: Pearson AM, Dutson TR (eds) Quality attributes and their measurement in meat, poultry and fish products. Advances in meat research, vol 9. Blackie, UK, pp 34-78
5. Lawrie RA (1985) Meat science, 4th edn. Pergamon, New York
6. Miller R (2001) Functionality of non-meat ingredients used in enhanced pork. Pork quality bulletin. American Meat Science Association
7. Detienne NA, Wicker L (1999) J Food Sci 64:1042-1047
8. Li R, Kerr WL, Toledo RT, Carpenter JA (2000) J Food Sci 65:575-580
9. Berge P, Ertberg P, Larsen LM, Astruc XV, Moller A (2001) Meat Sci 54(4):347-357
10. Ryu ESS, Ryu,SS, Bechtel PJ (1999) IFT Annual Meeting Chicago, USA, July 24-28
11. Stivarius MR, Pohlman FW, McElyea KS, Apple JK (2002) Meat Sci 60:245-252
12. Young LL, Papa CM, Lyon CE, Wilson RL (1992) J Food Sci 57:1291-1293
13. Sheard PR, Nute GR, Richardson RI, Perry A, Taylor AA (1999) Meat Sci 51:371-376
14. Vote DJ, Plattor WJ, Tatum JD, Schmidth GR, Belk KE, Smith CC, Speer NC (2000) J Anim Sci 78:952-957
15. Aktaş N, Kaya M (2001) Eur Food Res Technol 213:88-94
16. Cannon JE, McKeith FK, Martin SE, Novakofski J, Carr TR (1993) J Food Sci 58:1249-1253
17. Landvogt A (1991) 37th ICoMST 8(10):1159-1162
18. Horwitz W (ed) (2000) Official methods of analysis of AOAC International, 17th edn. AOAC International, Gaithersburg, MD, USA
19. Anonymous (1979) Tecator Manual Kjeltec system 1002, Sweden
20. Flynn AW, Bramblett VD (1975) Effects of frozen storage cooking method and muscle quality and attributes of pork loins. J Food Sci 40:631-633
21. Johnson ER, Baker DA (1997) Use of linear measurements of m. longissimus to predict the muscle content of beef carcasses. Meat Sci 45(3):321-327
22. Wierbicki E, Deatherage FE (1958) J Agr Food Chem 6:387
23. CIE (1986) Colorimetry, 2nd edn. CIE publication no 15.2. Commission Internationale de l'Eclairage, Vienna
24. SPSS (1997) Release 8 for Windows. SPSS, Chicago, USA
25. Scanga JA, Delmero RJ, Ames RD, Belk KE, Tatum JD, Smith GC (2000) Meat Sci 55(4):397-401
26. Maca JV, Miller RK, Maca JK, Acuff GR (1997) J Food Sci 62:586-590
27. Maca JV, Miller RK, Bigner ME, Lucia LM, Acuff GR (1999) Meat Sci 53:23-29
28. Arganosa GC, Marriot NG (1989) J Food Sci 54:1173-1176
29. Pohlman FW, Stivarius MR, McElyea KS, Waldroup AL (2002) Meat Sci 60:349-356
30. Shackelford SD, Morgan JB, Cross HR, Savell JW (1991) J Muscle Foods 2:289-296
31. Burke RM, Monahan FJ (2002) Meat Sci 63:161-168
32. Griffiths MM, Wilkinson CCL (1978) J Food Technol 13:541-549