Marinade Solution Research Articles

Changes in meat compositions in marinated broiler Pectoralis major with the woody breast condition

The study aimed to investigate the effects of the woody breast (WB) condition on chemical compositions in broiler Pectoralis fillets during the 3-day marination and after cooking. Broiler fillets (18 normal and 18 severe WB) were marinated in 3 marinade solutions (with a 25 g/100 g meat to marinade ratio): 0.625 g sodium tripolyphosphate/100 g (P), 5 g NaCl/100 g (S), or 5 g NaCl + 0.625 g sodium tripolyphosphate/100 g (SP), along with a non-marinated control (C). Contents of meat compositions (moisture, protein, collagen, and salt) were measured at 5 successive sampling points: D0 (pre-marinating), D1 (24-h post-marination-and-precooking), D2 (48-h post-marination-and-precooking), and D3 (72-h post-marination-and-precooking), and D4 (post-cooking). During 3-day marinating, it took 24 h for WB meat to reach dynamic equilibrium of moisture and protein compared with 48–72 h for normal meat. There were no interactions between marination and cooking on moisture and protein in meat samples with the WB condition. However, collagen and salt exhibited three-way interactions (P < 0.05) between muscle condition, marination time, and marinade solution for marination and between muscle condition, cooking, and marination for cooked meat. WB condition affects moisture, protein, collagen, and salt contents in marinated fillets and the effects vary with meat components.

The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout.

Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging.

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.

High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation

High hydrostatic pressure (HHP) processing of marinated ground chicken breast meat samples by 200–600 MPa for 5–15 min at ambient temperature revealed that increased magnitude of pressure and treatment time provided significant increase in pH, surface L*, a*, b*, and total color difference (ΔE), inner a*, b* and ΔE color values, marinade uptake, total antioxidant capacity, total phenolic substance content, textural properties of cooking loss, hardness, chewiness, cohesiveness, and gumminess, and sensory properties of appearance and color. A significant decrease was observed in the inner color L* value, and textural properties of springiness, whereas no significant changes were detected on sensory properties of aroma, hardness, and aftertaste. HHP processing at 600MPa/15 min provided maximum 4.73 and 3.89 log inactivations on the initial total mesophilic aerobic bacteria and total mold and yeast counts. The initial Salmonellae and total coliform counts of 3.53 ± 0.12 and 6.59 ± 0.11 log cfu/g were reduced to undetectable level by 400 MPa/15 min and 600 MPa for 5, 10, and 15 min, respectively. The results reveled that HHP is very efficient for diffusion of marinade solution with providing microbial safety without adversely affecting physical, textural and sensory properties of marinated ground chicken breast samples.

The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.

In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, ginger extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking (P ≤ 0.05). There was no significant difference in cooking loss amongst all samples (P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices (P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls (P ≤ 0.05).

Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis.

Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. In this study, beef meats were marinated in different seasoning recipes, including marinade solution of water as control (BS1), marinade solution consisting of water and 2% salt (BS2), marinade solution consisting of water, 2% salt, and 0.5% sugar (BS3), and marinade solution consisting of water, 2% salt, 0.5% sugar, 0.5% soy sauce, and spices (BS4). The effects of different marinade solutions through the tumbling on the flavor profile of roasted beef meat were comprehensively analyzed via chemical and sensory analysis. A total of 82 volatile flavor compounds were identified. Among them, 36 compounds were identified in BS1, 40 compounds in BS2, 46 compounds in BS3, and 64 compounds in BS4. Besides, 4 compounds showed high odor activity values (OAVs) in marinated samples, including decanal, trans-2-decenal, linalool, and nonanal. The metal oxide sensors of E-nose distinguished the differences among the different marinated samples. Marinated beef samples BS2 and BS3 showed a significant increase in the values of thiobarbituric acid reactive substances (TBARS). In contrast, marinated beef sample BS4 significantly reduced TBARS value to 4.11µg MDA/kg beef. It can be concluded that using this different seasoning processing enhances the aroma profile and provides a reference for the production of marinated meat products. PRACTICAL APPLICATIONS: Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. Therefore, this study aimed to evaluate the effect of marination in different marinade solutions through the tumbling on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose. The obtained results from this study could enrich the theoretical knowledge of the flavor chemistry of marinated beef meat and provide a reference for the production of marinated meat products.

Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang.

Sodium chloride (NaCl) replacement with calcium chloride (CaCl2) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl2 at 0%, 25%, 50%, 75%, and 100% at 4±2°C for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100°C and retorting at 121°C, 1.5 kgf/cm2 for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl2 within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl2 at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

The meat industry has an important role in developing the products that will meet the specific nutritional requirements. This has an association with the evolution of producing foodstuff-improved functional properties. Our experimental results represented the marinade containing asparagus juice (AJ) purely, and the mixture of AJ and traditional balsamic vinegar (TBV) significantly (p < .05) reduced the Warner-Bratzler shear force (WBSF), protein content, and drip loss. At the same time, the moisture content, cooking loss, myofibrillar, and sarcoplasmic proteins solubility as well as the overall acceptability of the treated beefsteak significantly (p < .05) increased. A significant (p < .05) R2 of 0.97 and 0.90 were determined between the total and myofibrillar as well as the total and sarcoplasmic soluble proteins respectively. Besides, the reverse linear correlation was considered between WBSF and overall acceptance of the marinated treatments. In conclusion, formulated marinade solutions with AJ and TBV have the potential to be utilized as an effective beefsteak tenderizer at both industrial and retail levels. Practical applications Textural quality and sensory characteristics are the primary factors for the commercialization of meat/meat products. Hence, their toughness can impair mastication. As a result, the elderly usually consume less meat, which leads to the loss of an important source of high-quality nutrients in this group. Therefore, this research assessed the effect of marinating time and marinade type on protein degradation and other commonly textural parameters as well as sensory attributes. The correlation studies are a good meat tenderness predictor to be made during conditioning and processing. This information could help meat processors expand plans and policies for improving the efficiency of texture-modified beef products for inclusion in the diet of older consumers.

“Effect of milk thistle addition (Silybum MarianumL.) on marinated herring (Clupea HarengusL.) meat”

PurposeThe aim of the study was to analyse the quality changes in marinated herring meat depending on the moment of adding milk thistle.Design/methodology/approachOne control (C) and two experimental groups were investigated: MH (milk thistle added to a marinade solution) and FH (fillets rubbed with milk thistle before marination). The basic chemical composition, the meat colour, heavy metals concentration, fatty acids profile, quality of lipids and antioxidant capacity were determined.FindingsThe occurrence of Fe, Mn, Cu and Zn was higher in the experimental group than in the control group throughout the marinating process. The peroxide value was higher from the first day in the control group than in the experimental groups. On the last day of the study, the peroxide value in the control group exceeded the maximum acceptable value. The highest level of Thiobarbituric Acid Reactive Substances was determined in the control group on the first day, and the lowest in the FH group. On the first day, the highest percentage of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical quenching was recorded in the FH group.Originality/valueThe results are the first to find that the addition of milk thistle to herring fillets in marinating process maintains or even improves the quality of the marinades. The process of previously coating the fillets in milk thistle and then marinating achieves a lower peroxide value, higher content of polyunsaturated fatty acids and a higher content of elements such as iron and manganese, which are very valuable for human health.

Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat

The unacceptable bad quality meat of chickens is a problem for the poultry industry. Therefore, the main objective of current study was improve the sensory, microbiological quality of row hen meat and inhibit the growth of Enterobacteriacea and Staphylococcus using natural juices of kiwi, lemon and their combination and to investigate the deterioration criteria and sensory quality of treated meat during refrigerated storage. Five groups were marinated in marinade solutions containing fruit juices as follow: the 1st group was containing 5% kiwi juice, the 2nd group was containing 10% kiwi juice, the 3rd group was containing 0.04% lemon juice, the 4th group was containing 0.2% lemon juice, the 5th group was containing combination of 10% kiwi juice and 0.2% lemon juice and the 6th group was used as acontrol without kiwi or lemon, all groups were stored at 4ᵒC. Results revealed that using lemon 0,04%, lemon 0.2%, kiwi5%, kiwi10% and mix (lemon 0.2% + kiwi 10%) in zero day made reduction in total bacterial count by 95.3%, 98%, 73.9%, 89.3% and 93.3% respectively and reduction in count of Enterobacteriacae by 58%, 99.8%, 89.23%, 95.64% and 95.51% respectively and reduction in Staphylococcus count by 65.15%, 96.74%, 60.60%, 93.18% and 93.68 respectivly so, it can be used as natural preservatives to control food poisoning diseases , increase shelf life on chicken meat.

Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5′-monophosphate during cold storage

A mechanism of postmortem tenderization by adenosine 5′-monophosphate (AMP) on spent hen meat was investigated. Breast meat samples were made into a rectangular size of 7.5 × 5 × 2 cm and grouped into 5 different treatments, followed by immersion for 24 h at 4 ± 2°C in AMP marinade solutions of 0, 15, 30, 45, and 60 mmol/L that dissolved in 0.9% (w/v) saline solution. To investigate the enzymatic changes and tenderness-related traits, samples were stored until day 5 at a temperature of 2 ± 2°C. Result showed that each increase of 15 mmol/L AMP within marinade solution remarkably improved the myofibril fragmentation index and texture properties. The upregulation of tenderness-related enzymes was found for caspase-3 at 1 to 20.4 fold and 1 to 1.2 fold higher for the cathepsin-B, while a slight effect on calpains enzyme was observed. When compared with day 0 as a reference sample, the activity of the caspase-3 enzyme was more stable, as was cathepsin-B on the ultimate storage day, while the calpains enzyme showed a declining activity even after treatment. The flavor enhancement of 2.16- to 5.10-fold seemed to be a consequence of the AMP conversion into IMP that was responsible for the intensification of the umami-like flavor. No adverse effect was observed for instrumental surface color during the postmortem period. Therefore, this study suggested that the synergistic results after AMP treatment strongly contributed to postmortem tenderization mainly through cathepsin-B and caspase-3 enzyme upregulation, which led to more myofibrillar fragmentation and structural alteration of myofibrillar protein.

The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak.

The adverse effects of chemical compounds have limited their usage despite their relative success in improving meat tenderness. Thus, natural tenderizers have attracted attention. The present study aimed to evaluate the tenderization effects of asparagus (Asparagus officinalis L.) juice and balsamic vinegar on beefsteak; marination at 4°C for 48h significantly increased the water-holding capacity, total protein solubility, myofibrillar fragmentation index and hydroxyproline content but significantly decreased the pH value, Warner-Bratzler shear force, and energy to the peak rates (P < 0.05). Scanning electron microscopy images and electrophoresis findings revealed extensive degradation of connective tissues and changes in protein band patterns, respectively. The tenderness of the beefsteak samples was optimum by applying 25% asparagus juice, and 25% asparagus juice + 10% balsamic vinegar. Therefore, marinade solutions containing asparagus juice and balsamic vinegar can be considered as natural tenderizing agents in formulation of seasonings and sauces to promote tenderness in tough beefsteak and possibly improve other quality-related properties.

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin.

This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and safety of vacuum-packed pork loin meat. The results obtained suggested that, aside from the addition of essential oils, the marination process allowed to reduce meat pH, thus improving its water holding capacity. Instrumental and sensorial tests showed that the marination also enhanced the tenderness of meat samples, with those marinated with essential oils being the most positively perceived by the panelists. In addition, microbiological data indicated that the marinated samples showed a lower microbial load of the main spoiling microorganisms compared to the control samples, from the 6th to the 13th day of storage, regardless of the addition of essential oils. Marination also allowed to inhibit the pathogens Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus, thus increasing the microbiological safety of the product. Overall outcomes suggest that the oil/beer/lemon marinade solution added with essential oils might represent a promising strategy to improve both qualitative and sensory characteristics as well as the safety of meat products.

Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles

AbstractThis research aimed to compare the effect of the brine‐salting process when applying a moderate electric field (MEF) and during conventional treatment of chicken breast muscles. Chicken breasts were cut into cylindrical shapes, either longitudinally or cross‐section according to muscle fibers, with dimensions of 2 × 3 cm2. Samples were submerged in marinade solutions (salt and polyphosphate‐) at concentrations of 3, 5, and 7% at 4°C for 300 min of processing. The results showed that the mass transfer of chloride and polyphosphate ions was best with the 5% marinade in combination with an MEF, obtaining 0.20 Xcl + by the end of the processing time; for the conventional treatment, the 7% concentration improved the mass transfer of ions in the treated samples compared to that of the other conventionally marinated samples. In terms of the longitudinal cut, the 3% concentration combined with an MEF presented better results than those of the same concentration using the conventional method. However, the 7% and 5% concentrations using conventional treatment exhibited mass transfer values of 0.17Xcl + and 0.08Xcl + , respectively, in the final samples.Practical applicationsIn the meat industry, marination is a primary process. As an alternative to reduce marinating time, moderate electric fields (MEFs) may be applied in chicken breasts without affecting the product quality. Likewise, the cut of muscle fibers will influence the marination process. The utilization of an MEF at 5 V during the marinating process presented greater efficiency in chicken breast marination than a cross‐sectional cut with polyphosphate chloride solution at 7%, reaching a 120 min reduction in the process compared to conventional methods.

Effects of Enhancement Techniques of Beef Flanks On the Palatability of Fajita Meat

ObjectivesValue added products are typically enhanced either through needle injection or vacuum tumbling, and both techniques carry certain benefits, whether that be more even distribution of the brine or improved palatability. However, it is unknown if tumbling itself can improve palatability without the addition of a marinade. Moreover, there is merit in determining if eating quality can be further improved by using both needle injection and vacuum tumbling. Therefore, the purpose of this study was to determine how different enhancement techniques influence palatability traits such as tenderness, texture, flavor, juiciness and overall liking of the rectus abdominis muscle when cooked and prepared for fajita meat.Materials and MethodsUSDA Select beef flank steaks (rectus abdominis) were procured from a commercial beef abattoir and processed at 10 d postmortem. Steaks (n = 100; 20/treatment) were assigned randomly to 1 of 5 different treatments: untreated control (CNT), vacuum tumbled control without marinade (TCNT), vacuum tumbled with marinade (TUMB), injected with marinade (INJ), and injected with marinade plus vacuum tumbled (IPT). In addition, non-enhanced USDA Choice flanks were used as a warm-up sample and to provide linkage across panel nights. Flanks were cooked to 72°C, sliced into 1.3-cm strips approximately 5-cm long, and kept warm until serving. Consumers (n = 200; 50/day) evaluated samples for tenderness, juiciness, flavor liking, texture, saltiness, and overall liking. Consumers were also asked if each trait was acceptable, as well as their willingness to pay (WTP) for each sample at retail.ResultsTreatment influenced (P &lt; 0.01) the rating and acceptability of all palatability traits, overall liking, and WTP. Consumers similarly scored IPT and INJ more tender, juicier, and liked those samples more overall compared to all other treatments (P &lt; 0.05). As a result, consumers were willing to pay more for IPT and INJ compared to all other treatments (P &lt; 0.05). Although tenderness, juiciness, and flavor liking were intermediate for TUMB, consumers found the saltiness and overall liking of TUMB similar (P &gt; 0.05) to IPT and INJ; however, consumers were not willing to pay as much for TUMB as IPT. Consumers scored CNT and TCNT similarly lower for tenderness, juiciness, flavor liking, saltiness (not salty enough), and overall liking compared to all other treatments, which resulted in lower WTP for these two treatments (P &lt; 0.05). Acceptability generally followed the same trends as the ratings for each palatability trait.ConclusionInclusion of a marinade or brine solution was critical for the eating quality of fajita samples, as evidenced by the outperformance of CNT, which was not enhanced, and TCNT, which was tumbled but without a brine solution, by all other treatments. The delivery method of the brine solution was not as important to eating quality as the presence of a marinade, as IPT, INJ, and TUMB were all similar for overall liking. Injection plus tumbling improved tenderness, juiciness, and flavor liking scores over tumbling alone, but did not significantly improve those traits in comparison to injection alone. Therefore, enhancement influenced palatability and the acceptability of those traits. However, minimal differences were observed between tumbling and need injection as long as a brine solution was included.

Effect of sugar and starch levels on electrical conductivity of marinade solutions in improving water-holding capacity of marinated broiler breast meat

SUMMARY Marinade solutions are used to improve the water-holding capacity (WHC) of marinated meat. Previously, we found that the electrical conductivity (EC) of salt solutions had a high correlation with the WHC of marinated breast meat. However, marinade solutions, prepared using ingredients such as sugar and starch, might affect this correlation. In this study, we evaluated the effect of the different EC of mixed salt solutions, influenced by the level of the sugar (dextrose) and starch (waxy maize starch; WM starch), on WHC (determined as weight gain, drip loss, cooking loss, and total yield) of normal-colored (50 ≤ L* ≤ 56) and light-colored (L* > 56) chicken breast meats. The decrease in the EC of the mixed salt solutions was affected by the level of dextrose and WM starch; however, the WHC of breast meat, marinated with a mixed salt solution containing dextrose and WM starch, was increased. The EC and concentration of the mixed salt solution, containing dextrose, had a low correlation with the WHC of marinated breast meat. Interestingly, the cooking loss and total yield of marinated breast meat could be predicted using the concentration and EC of the marinade solution containing starch.

Reduction of Microbiota in Marinated Vacuum-Packaged Poultry Breast Fillets

A b s t r a c t: The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.

Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles.

This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE L* value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE b* values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE b* values of all samples.

Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on The Meat Total Bacteria

Microbial activities cause physical and functional alteration, which can decrease the quality and shelf life of meat. Inhibiting the bacterial growth becomes a crucial effort to prevent spoilage of meat. Previous studies reported that human pathogen bacterias could be inhibited by using cashew apple juice. It was interested to explore the utilization of cashew apple as marinade solution to suppress the meat bacteria. Current study was aimed to get more insight the effectiveness of cashew apple extract marinade (CAM) as growth inhibitor for spoilage bacteria on beefs and chickens. Results indicated that inhibition zone of 20% CAM were significant higher than 0% CAM on the medium of E. coli, and S. aureus. The pretty high polyphenols content in CAM was considered as an active compound responsible for antibacterial activity. Furthermore, total bacterial count assay showed that 10 to 30% CAM significantly reduced the beef total bacteria in comparison to 0% while 15 % CAM significantly decreased the chicken total bacteria. It was suggested the range of effective level of CAM to reduce the meats bacteria is 10 to 30%. Thus, cashew apple can be a promising natural food preservative in the future, especially for extending the shelf life of meat.

Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina

In total, 115 marinade samples (58 fresh marinades and 57 spent marinades) were collected over 12 months from specialty retailers (four individual stores) near Raleigh, NC. These marinades were screened for total mesophilic aerobic plate count (M-APC), total psychrotrophic aerobic plate count (P-APC), and Enterobacteriaceae. These marinades were also screened for the seven regulated serogroups of Shiga toxin-producing Escherichia coli. Stores A and B used immersion to marinade raw beef cuts, whereas stores C-1 and C-2 used vacuum tumbling. In general, marinade temperatures at the stores ranged from 1.8 to 6.6°C, and beef cuts were marinated from a few minutes to up to 3 days. Regardless of the process used to marinade meat, levels of M-APC and P-APC in fresh marinades ranged from 3.4 to 4.7 and 1.4 to 1.8 log CFU/mL, respectively, whereas Enterobacteriaceae were not detected in any fresh marinades, even after enrichment. However, levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades collected from stores C-1 and C-2 (ca. 3.6 to 7.1 log CFU/mL) were significantly higher (P < 0.05) compared with levels of these same types of bacteria enumerated from spent marinades collected at stores A and B (ca. ≤0.7 to 4.9 log CFU/mL). None of the 115 marinade samples tested positive for Shiga toxin-producing E. coli by using a BAX system real-time PCR assay. No significant (P > 0.05) association was observed between microbial levels (i.e., M-APC, P-APC, and Enterobacteriaceae) and the temperature or duration of the marination process. Levels of M-APC, P-APC, and Enterobacteriaceae in spent marinades were significantly affected by the marination method (P < 0.05), with levels, in general, being higher in marinades used for tumbling. Thus, retailers must continue to keep marinade solutions and meat at a safe temperature (i.e., ≤4°C) and to properly and frequently sanitize the equipment and environment in both the processing area and deli case.