Abstract:Effects of NaHCO 3 addition (0.2-0.8%) on the colour, shear force, and water distribution of raw and cooked marinated beef were investigated. The pH and cooking yield were found to be significantly increased (P < 0.05), and the shear force, L * and b * values were significantly decreased with increasing NaHCO 3 amounts, except for samples with 0.6% and 0.8% NaHCO 3 , for which the cooking yield and shear force remained unaffected. Furthermore, the initial relaxation times T 21 and T 22 of marinated beef were, … Show more
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