This study was conducted to analyze the effect of Averrhoa bilimbi (belimbing buluh) marinades versus other meat tenderizers on the physicochemical properties of buffalo meat. The buffalo meat chunks were marinated with 40% Averrhoa bilimbi, 40% Citrus limon, 40% Actinidia chinensis, 5% commercial bromelain meat tenderizer (positive control) and distilled water (negative control) for 24 hours at 4°C. The treated samples were cooked at 100°C for 20 minutes. Both raw and cooked samples were subjected to physicochemical analyses. There was significantly lower pH (p<0.05) for raw and cooked meat chunks observed in all treated samples compared to control. Citrus limon and Averrhoa bilimbi showed the lowest pH at 5.04±0.06 and 5.06±0.03, respectively, indicated that the meat chunks were well tenderized. Citrus limon-treated sample recorded the highest (p<0.05) expressible water compared to others. The moisture content of cooked sample and the cooking yield increased significantly (p<0.05) in all treated samples compared to control. The hardness from TPA decreased significantly (p<0.05) for all treated samples compared to control. It can be suggested that Averrhoa bilimbi has the potential to be used as meat tenderizer with the ability to retain the moisture content as compared to other well-known and commercial meat tenderizers.
This study was carried out to analyse Ziziphus jujube (red date), Camellia sinensis (black tea) and Aleurites moluccana (candlenut) extract as the potential beef tenderizer. The beef meat chunks (3cm3) were marinated with the extracts at different concentrations (20%, 40% and 60%) for 24 hours at 4ºC. Both raw and cooked samples were subjected to physicochemical analyses and sensory evaluation. Overall, there were slight changes in pH values and increased in moisture content for all the treated samples. The increased concentration of extracts resulted in decreased cooking loss and the hardness from texture profile analysis (TPA) of the treated sample compared to the control. The colour analysis showed a significant (p<0.05) different in term of lightness, redness and yellowness of all treated meat chunks. Increased concentration of extracts reduced the redness of meat samples. The sensory evaluation indicated that the tenderness, juiciness and overall acceptability of all treated samples were significantly (p<0.05) higher compared to control. It can be suggested that the marination of meat with Ziziphus jujube (red date), Camellia sinensis (black tea) and Aleurites moluccana (candlenut) extracts have the ability to tenderize the meat as the toughness decreased in all treated samples with Ziziphus jujube (red date) was the best tenderizer.
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