Infl uence of the marinating type on the morphological and sensory properties of horse meat

Abstract

Marinating is a process in which meat is treated with different solutions for the purpose to enhance its appearance, to improve the quality, and to extend its shelf-life [Latif 2001]. On the other hand, marinade solutions enhance juiciness and tenderness of meat, and by increasing the quantity of added water they increase the yield of the fi nished product [Sheard and Tali 2004].Depending on the type of ingredients used, marinade solutions are: alkaline (containing salt-phosphate mixtures), acid (containing organic acids or their salts) and water-oil emulsions. The typical example for alkaline marinade solutions are salt-phosphate mixtures added to fresh meat to improve their tenderness and juiciness [Brooks 2005]. Comparatively high pH during alkaline marinating increases water holding capacity due to protein extraction and shifting of the pH from the muscles proteins isoelectric point [Barbut 2002] and contributed to the dissociation of the actinmyosin complex. For the similar aim other authors use INFLUENCE OF THE MARINATING TYPE ON THE MORPHOLOGICAL AND SENSORY PROPERTIES OF HORSE MEAT ABSTRACTBackground. The aim of this study was to explore the infl uence of acid, alkaline and water-oil marinating on morphological changes and sensory properties of horse meat (m. Longissimus dorsi). Material and methods. Nine samples (C -control stored in air, AL -alkaline marinated in 2% polyphosphates and 2% sodium chloride brine solution, AC -acid marinated in 2% sodium lactate and 2% sodium chloride brine solution, WO -marinated in water-oil emulsion (50/50) contained and 2% sodium chloride and SC -marinated in 2% sodium chloride brine solution) were examined. After 24 h and 48 h of marinating changes in morphology of marinated meat, pH and sensory properties of raw and roasted samples were established. Results. It was determined that sensory properties (aroma, fl avor and tenderness) after roasting were classifi ed as follows: AL48 > AL24 > AC24 > AC48 > SC48 > SC24 > WO24 > WO48 > С. Meat tenderness in AL48, AL24, AC24 and AC48 showed better results due to stronger morphological changes in connective and muscle tissues. Alkaline solutions were more suitable for horse meat marinating compared to acid solutions and the possible reason for strong action of alkaline solutions was lower internal meat pH. Conclusions. Alkaline marinating should be conducted for 24 h because after 48 h the meat acquires a soft and unusually tender texture. Water-oil marinating was not appropriate for horse meat.

Quality, Microstructure, and Technological Properties ofSheepMeat Marinated in Three Different Ways

“…The observed AV was not surprising because these samples had oil addition and as a result the lipolytic processes in wateroil marinated sheep were found higher. The results for AV were in accordance with our other studies about water-oil marinating of horse meat evaluated by tested committee with lower scores due to negative rancid odor and taste [36].…”

“…Oppositely, the results obtained for lactate marinated meat (AC48) are difficult to explain. On the one hand many researches prove the antioxidant effect of sodium lactate [9][10][11]36]. On the other hand the data for POV and TBARS determination showed that lipid oxidation significantly increases after marinating with 2% sodium lactate.…”

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

“…On the other hand, acid solutions with organic acids or their salts have been used for the same purpose [25]. In addition, Vlahova-Vangelova et al [26] reported that alkaline marinated solutions had a stronger effect on horsemeat than acid solutions, resulting in a lower internal pH and a softening of the tissue.…”

The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material

“…Vlahova-Vangelova et al [64] conducted a study to demonstrate the effect of the type of marinating on the morphological and sensory properties of horsemeat. The authors of the study for marinating horsemeat used alkaline marinate (AL) consisting of 2% polyphosphates and 2% sodium chloride brine; acid marinate (AC) consisting of 2% sodium lactate and 2% sodium chloride brine; water-oil emulsion (50/50) containing 2% sodium chloride (WO); and marinate containing 2% sodium chloride (SC).…”