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Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.

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The correlation coefficient and the mean absolute error obtained suggest that the calculated prediction equations of this study are valid to predict the changes in the sensory attributes depending on the cooking method and conditions used for pork loins. © 2018 Society of Chemical Industry.

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