Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

Sheard, P.R.; Tali, A.

doi:10.1016/j.meatsci.2004.03.012

Cited by 116 publications

(101 citation statements)

References 23 publications

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“…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].…”

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confidence: 99%

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

Vlahova-Vangelova

Abjanova

Dragoev

2014

Acta Sci Pol Technol Aliment

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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.

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confidence: 99%

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

Vlahova-Vangelova

Abjanova

Dragoev

2014

Acta Sci Pol Technol Aliment

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“…With the effective tumbling time increasing from 4 h to 8 h, the disruption of myofibrils and the higher WHC were believed to increase tenderness and juiciness (Sheard & Tali, 2004). Siró et al (2009) and Yusop et al (2012) also demonstrated that, the complicated physico-chemical and biochemical reactions caused by tumbling marination process improved the consistency of meat color distribution and enhanced the formations of aromatic compounds and flavor substances.…”

Section: Discussionmentioning

confidence: 98%

“…Cooking loss was measured by the method of Sheard & Tali (2004) with some modifications. The cooking loss (%) was determined as the difference between the fresh and cooked weight divided by the fresh weight.…”

Section: Cooking Lossmentioning

confidence: 99%

Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

Gao

Zhang

et al. 2015

Food Sci. Technol

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The combined effects of tumbling marination methods (Vacuum continuous tumbling marination, CT; Vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8 and 10 h) on quality characteristics of prepared boneless pork chops were investigated. The results showed that regardless of tumbling time, CT method significantly increased the pH, product yield, cohesiveness, resilience, sensory tenderness and overall flavor (p<0.05) compared with IT method, and CT method also significantly decreased the pressing loss, cooking loss, shear force value (SFV), hardness and chewiness (p<0.05) compared with IT method. With the effective tumbling time increasing from 4 h to 10 h, the product yield and sensory attributes of prepared pork chops increased at first and then decreased, whereas the pressing loss, cooking loss, SFV, hardness and chewiness decreased at first and then increased. Additionally, an interaction between CT method and effective tumbling time was also observed. These results suggested that CT method of 8 h obtained the best quality characteristics of prepared pork chops, which should be adopted.

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“…It has been demonstrated that the application of enhancement results in improved palatability and greater yields (Lee et al, 2014;Scanga et al, 2000;Sheard and Tali, 2004).…”

Section: Introductionmentioning

confidence: 99%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

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Abstract:Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.S.-sourced strip loins (n = 10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Choice (TC). Honduran-sourced strip loins (n = 10/treatment) included: 1) dual-purpose bulls, raised on native pasture (HDP), 2) F1 crossbred Brahman bulls finished on a corn-based grain diet for 180 d (HCF), and 3) purebred Brahman bulls finished on a sugarcane-based diet for 180 d (HSC). Ten additional strip loins from each Honduran treatment were selected and enhanced (E; 112% ± 3.5%) with water, salt, and tripolyphosphate, resulting in EHDP, EHCF, and EHSC. Steaks were cooked to 77°C prior to consumer evaluation of tenderness, juiciness, and flavor and overall liking, with classification of each trait as acceptable or unacceptable. Consumers indicated if they were willing to pay 0, 3, 6, or 10 USD/0.45 kg. Consumer data were analyzed using the GLIMMIX procedure of SAS as a split plot design, with treatment as the whole plot factor and country and the country × treatment interaction as the subplot factors, including panel as a random effect. The EHCF had greater (P < 0.05) scores for tenderness, juiciness, flavor and overall liking. No differences (P > 0.05) were found between TC and SE when scoring palatability traits, but more (P < 0.05) consumers found TC acceptable for juiciness compared to SE. Honduran consumers ranked all palatability traits greater than U.S consumers and found a greater percentage of samples acceptable for tenderness (P < 0.05). Enhancement of Honduran treatments had a positive effect on palatability traits, as well as the acceptability of those traits. Regardless of the differences in breeds, using high-energy diets and enhancement resulted in greater palatability scores.

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Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

Cited by 116 publications

References 23 publications

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

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

Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

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