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

Abstract

The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.

Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat

“…This could be justified by the decrease of pH during marination, which improves the meat water-holding capacity [ 8 , 37 ]. Furthermore, a main role in improving the water-holding capacity of beef meat is of citric acid, a food acidulant [ 60 ] which was identified in all analysed samples. Marinades are responsible also for the reducing water loss during cooking owing to the developing of an extra succulent texture on the meat surface [ 61 ].…”

Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

“…Lamb fat has a high concentration of vitamin E, but low stearin. Among all the types of meat, lamb has an optimum balance between polyunsaturated fatty acids ω6/ω3, which is equal to 2.5:1 and positively affect human health (lower blood pressure, protect against irregular heartbeats, and lower your risk for heart diseases) [23]. The highest ash content is determined in turkey meat (2.37% in red and 1.65% in white meat), in goat meat -1.45% and in maral meat and lamb is less than 1%.…”

“…By the high content of fluorine (twice higher than in beef), consumption of lamb promotes the hardness of enamel, and prevents carbohydrate metabolism disorder in diabetes. One of the main advantages of lamb is its hypoallergenicity [10]. Goat meat's nutritive value is comparable with lamb, but less fatty, and has a pleasant flavor, more tender, and moist.…”

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

“…Recently, it has been found that sodium lactate marinating at 2% improved the water-holding capacity, solubility of the protein fraction, and marinade uptake of sheep meat [78].…”