Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

Abstract

An attempt was made to identify technological solutions that would improve the quality of products from the meat of Holstein-Friesian (HF) bulls, with particular emphasis on standardising the quality of the longissimus lumborum (LL) and semimembranosus (SM) muscles. Marinating (Mar) and grilling (Grill) were used in combination with the sous vide (SV) method. The effects of the type of muscle (LL or SM) and the applied treatments (SV, SVMar, and SVGrill) on the yield, colour, maximum shear force (WBSF), tenderness, juiciness, and aroma intensity of grilled and marinated meat were determined. The applied treatments had a significant influence on the meat yield (p < 0.001), WBSF (p < 0.001), tenderness (p < 0.01), and juiciness (p < 0.05) assessed in sensory evaluation. Additional treatments supported the optimisation of the aroma and taste of LL and SM and reduced the WBSF. The SVMar method optimised the beef’s tenderness, and therefore, it can be recommended for preparing meat from HF bulls for consumption.