Effect of Different Marinades and Marination Methods on Beef Quality

Abstract

There is consumer's preference for tender meat. The use of tenderizers and antioxidants to soften meat helps to reduce nutrient losses due to prolonged cooking. This study was conducted to compare the effects of four marinades (redwine, Tumeric, Leamon-juice, and distilled water)using different marination method on the quality of beef. One thousand five hundred grams (1500 g) of beef excised from the thigh muscle was cut into twelve whole pieces of similar sizes of 150g and were randomly distributed into replicates in a Factorial design). Treatment groups were randomly allotted to experimental marinades measuring 300mL with each marinade containing 100mL of tenderizers. Marination spanned for a period of 24 hours at a temperature of 4 0 C. Data collected were:proximate composition, oxidative stability, pH of unmarinated and marinated beef, cook losses and percentage cook loss, sensory scores. Results showed that marinades used significantly influenced (P>0.05) moisture content, crude protein,DM, crude fibre, ash. Fat content and NFE were not significantly influenced by marinades used.pH from beef and marinades varied significantly (P<0.05) after marination. Tumeric-based marinades and control produced more (P<0.05) tender beef; and had significantly (P<0.05) better flavour and overall acceptability. It is therefore concluded that distilled water and turmeric based marineds produced beef with the best quality.