Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
Abstract This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marina...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-10-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3566 |
| _version_ | 1797662518067331072 |
|---|---|
| author | Kubra Unal Ali Samet Babaoğlu Mustafa Karakaya |
| author_facet | Kubra Unal Ali Samet Babaoğlu Mustafa Karakaya |
| author_sort | Kubra Unal |
| collection | DOAJ |
| description | Abstract This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar‐based marinades and stored at 4°C for 24 h. Vinegar‐based marinades decreased the pH and cooking loss of the samples (p < .05). The highest a* values were determined in the BV group, while the samples marinated with vinegar‐based marinades had lower L* values than the control group (p < .05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p < .05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar‐based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats. |
| first_indexed | 2024-03-11T19:01:22Z |
| format | Article |
| id | doaj.art-66a2563b64844edca84c29f620af3344 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T19:01:22Z |
| publishDate | 2023-10-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-66a2563b64844edca84c29f620af33442023-10-10T12:30:21ZengWileyFood Science & Nutrition2048-71772023-10-0111106260627010.1002/fsn3.3566Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marinationKubra Unal0Ali Samet Babaoğlu1Mustafa Karakaya2Department of Food Engineering, Agriculture Faculty Selçuk University Konya TurkeyDepartment of Food Engineering, Agriculture Faculty Selçuk University Konya TurkeyDepartment of Food Engineering, Agriculture Faculty Selçuk University Konya TurkeyAbstract This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were prepared depending on the different additions of vinegar: black chokeberry (BV), grape (GV), and hawthorn vinegars (HV). The group with water (without vinegar) was prepared as a control sample (C). The steak samples were dipped into the vinegar‐based marinades and stored at 4°C for 24 h. Vinegar‐based marinades decreased the pH and cooking loss of the samples (p < .05). The highest a* values were determined in the BV group, while the samples marinated with vinegar‐based marinades had lower L* values than the control group (p < .05). The samples marinated with grape vinegar marinade had the lowest hardness, WBSF, and WBSE values (p < .05). SEM images and sensory analysis results also supported these texture results. The results suggest that grape vinegar‐based marinade may be a promising natural tenderizer to improve textural characteristics of tough meats.https://doi.org/10.1002/fsn3.3566old carcasstenderizationtough meatvinegar‐based marinade |
| spellingShingle | Kubra Unal Ali Samet Babaoğlu Mustafa Karakaya Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination Food Science & Nutrition old carcass tenderization tough meat vinegar‐based marinade |
| title | Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination |
| title_full | Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination |
| title_fullStr | Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination |
| title_full_unstemmed | Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination |
| title_short | Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination |
| title_sort | improving the textural and microstructural quality of cow meat by black chokeberry grape and hawthorn vinegar based marination |
| topic | old carcass tenderization tough meat vinegar‐based marinade |
| url | https://doi.org/10.1002/fsn3.3566 |
| work_keys_str_mv | AT kubraunal improvingthetexturalandmicrostructuralqualityofcowmeatbyblackchokeberrygrapeandhawthornvinegarbasedmarination AT alisametbabaoglu improvingthetexturalandmicrostructuralqualityofcowmeatbyblackchokeberrygrapeandhawthornvinegarbasedmarination AT mustafakarakaya improvingthetexturalandmicrostructuralqualityofcowmeatbyblackchokeberrygrapeandhawthornvinegarbasedmarination |