The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

Authors : Nesimi AKTAŞ, Muhammet İrfan AKSU, Mükerrem KAYA

Pages : 1207-1211

View : 27 | Download : 8

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride insert ignore into journalissuearticles values(NaCl); and 0.05, 0.1 and 0.15 M calcium chloride insert ignore into journalissuearticles values(CaCl2); solutions at 5 °C for 72 h. Warner Bratzler Shear insert ignore into journalissuearticles values(WBS); values were significantly different between samples. The samples marinated with CaCl2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat of melting insert ignore into journalissuearticles values(DHm); and bound water were found to be a function of moisture content.
Keywords : Beef, marination, tenderness, bound water, differential scanning calorimetry