Effect of Marinating Temperatures on Physical Changes of Traditionally Marinated Beef Satay

Abstract

The effects of marination on weight gain was studied by seasoning tender block cuts of beef chuck in satay marinades at two temperatures to emulate household practices of marination process. Marinating at 4C gave a higher total weight gain, 17.05% compared to only 7.74% for marination at 25C. The weight gain reached its maximum after 2 h, and thereafter stabilized. The two models describing the weight gain as a function of marinating time, y = 3lnx + 12.5 and y = 13.5x0.15, had a R2 of 0.825 and 0.797, respectively. In predicting meat tenderness using the Warner‐Bratzler shear force values, a strong positive correlation with the cooking loss (P < 0.01) and a negative correlation with the weight gain (P < 0.05) illustrated the importance of cooking loss or water enhancement in affecting tenderness of cooked beef. PRACTICAL APPLICATIONS The physical changes accounted by the marination process of meat are important in drawing its textural and eating qualities. This investigation measures the effects of marinating temperature and time on three most commonly evaluated physical properties of meat, i.e., the weight gain, cooking loss and the Warner‐Bratzler shear force values. The statistical modeling approach used and the correlation studies performed are beneficial in terms of providing stronger evidence of the trend and thus allow predictions to be made during processing and preservation of meat.

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

“…This could be due to the impact of marinade ingredients as well as their concentration on the ionic power and environmental acidity degree. Moreover, the preservation role of marinating with marinade mixture in extended cold storage against the growth of microbes may decrease the pH level (Cheok et al., 2011 ). Glycogen resources and their participation in the glycolysis process may be another reason for lowering pH in marinated specimens (Mazaheri Kalahrodi et al., 2020 ).…”

“…This phenomenon might be due to the penetration of marinade mixture to the interior space of meat structure, following that, covalent attachment between the key myofibrillar proteins, that is, actin, myosin, and water molecules, may cause more water to maintain inside meat texture through the water immobilization. Thereby, more tenderness and juiciness will occur in marinated beef meat by reducing shearing force and drip loss (Cheok et al., 2011 ). The consequence of this structural alteration is moisture enhancement, which is well verified by their very high R‐squared values.…”

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

“…Marination remains among the existing traditional culinary techniques of seasoning. Typically, it involves the soaking of meat products in a slurry/solution that comprises a mix of different ingredients largely equipped with natural bioactive compounds, from vinegar, wine, soy sauce, salt, and herbs, to spices [ 11 , 12 , 13 ]. Marination processes vary across countries/regions, wherein consumers and other stakeholders apply them to various animal meat products largely directed for the enhancement of both moistness and sensory values, as well as for the provision of tenderness and other refinements to the texture [ 11 , 12 , 13 , 14 ].…”

“…Typically, it involves the soaking of meat products in a slurry/solution that comprises a mix of different ingredients largely equipped with natural bioactive compounds, from vinegar, wine, soy sauce, salt, and herbs, to spices [ 11 , 12 , 13 ]. Marination processes vary across countries/regions, wherein consumers and other stakeholders apply them to various animal meat products largely directed for the enhancement of both moistness and sensory values, as well as for the provision of tenderness and other refinements to the texture [ 11 , 12 , 13 , 14 ]. Specifically, the bioactive compounds present in marinades exert antioxidant as well as antimicrobial potentials, which when applied to animal meat products, cumulatively enhance both the nutritional value and sensory attributes.…”

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

“…Based on the evidence of Cheok et al (2011), the best outcomes were mostly observed in the samples marinated at low temperature and longer time. In recent years, vegetable cysteine proteases have attracted considerable attention, out of all extracellular plantderived proteolytic enzymes, for example, papain, bromelain, and ficin used for meat tenderization.…”