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 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.

The effects of additives as a marinade producer on nutritional quality parameters of Oncorhynchus mykiss fish during storage at 4°C

“…It increased the texture scores. It could be concluded that organic acid containing these fruit vinegars can be a natural marinating liquid in old cow meat marinating for improving consumer acceptability (Unal et al, 2023), which was agreed with the cold marinade results in this study.…”

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil

“…In Western cuisine, to ensure the tenderness of steak and meet consumer demands, it is typically categorized as rare, medium rare, medium, medium well, or well done [14]. Recent research on steak both domestically and internationally has focused on tenderization [15,16], modified atmosphere packaging [17], and cooking methods [13]. Regarding flavor in steak, studies have concentrated on the impact of surface temperature on volatile flavor compounds in steak [18], the formation of flavor precursors [19], and the role of fat content [20] as well as baking temperature's effect on volatile flavors and texture [21].…”