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

Abstract

Longissimus dorsi muscles obtained from middle-aged bovine carcasses were used in this project. Initially, 2%, 4%, and 6% NaCl, 50 mM, 100 mM, and 150 mM CaCl2, and 0.5%, 1.0%, and 1.5% lactic and citric acids solutions were prepared and then treated 1:1 with (w/v) meat pieces in polyethylene bags at 4 °C for 24 h for marinating. Some physical and organoleptical changes in the meat treated with the above-mentioned solutions were determined. According to control samples, the highest lightness (L*) value was found in meat marinated with CaCl2 while the lowest L* value was in meat marinated with lactic acid. No positive correlation was found between penetrometer values and tenderness except in meat treated with lactic acid. Panel tests showed that all procedures increased tenderness and juiciness to a certain extent. All concentrations of NaCl and CaCl2 had a positive effect on taste and aroma of meat while acid concentrations up to 1.0% were acceptable. Increased water binding capacity was found in all samples. Electrophoresis of connective tissue proteins obtained from the same muscle showed that NaCl and CaCl2 did not cause any change in the structure, but that both lactic and citric acid increased tissue breakdown.