The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak

Kalahrodi, Mona Mazaheri; Baghaei, Homa; Emadzadeh, Bahareh; Bolandi, Marzieh

doi:10.1007/s13197-020-04817-4

Cited by 15 publications

(16 citation statements)

References 37 publications

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“…Similar observations have been documented in previous studies (Kim et al, 2013;Mazaheri Kalahrodi et al, 2020;Naveena et al, 2011).…”

Section: Effect Of Marinating Time On Ultrastructural Attributes Of Beef Meat Exposed To the Marinade Mixturesupporting

confidence: 92%

“…The moisture content of all samples was measured via 12 hr of losing weight at 105°C in a hot‐air oven (SW‐90D, Sang Woo Scientific Co.) following the instruction as outlined by AOAC (Mazaheri Kalahrodi et al., 2020 ).…”

Section: Methodsmentioning

confidence: 99%

“…Further, these inartificial substances are eco‐friendly and cost‐effective. Multiple kinds of research have been considered to elucidate the mechanism of the proteolytic activity of broccoli (Sun et al., 2016 ; Wang et al., 2004 ), green asparagus (Ha et al., 2013 ; Mazaheri Kalahrodi et al., 2020 ), ginger (Ha et al., 2012 ; He et al., 2015 ; Sullivan & Calkins, 2010 ; Tsai et al., 2012 ), soy sauce (Kim et al., 2013 ), and vinegar (Mazaheri Kalahrodi et al., 2020 ; Żochowska‐Kujawska et al., 2017 ), individually or simultaneously.…”

Section: Introductionmentioning

confidence: 99%

“…The application of weak organic acids and salts not only can be led to pleasant flavor, but also can be useful in promoting the technological worth of meat during production. The occurrence of these changes might be related to the increase of trapped free water in capillary tubes, which were developed under the influence of acidic and enzymatic treatments (Dhital & Vangnai, 2019 ; Mazaheri Kalahrodi et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

“…Yang et al (2006), respectively. Meanwhile, a notable reduction of WBSF and energy to the peak rates in beefsteak marinated with the combination of asparagus juice and balsamic vinegar during 48 hr of storage was declared by MazaheriKalahrodi et al (2020), due to the cysteine protease activity of asparagus juice, which is activated in low pH conditions provided by balsamic vinegar. Moreover, they pointed to the destruction of MHC, desmin protein, and connective tissue as a function of marinade type and time to demonstrate a more tender beef steak.…”

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confidence: 99%

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Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Rostamani

Baghaei

Bolandi

2021

Food Science & Nutrition

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Tenderness is greatly impacted the organoleptic and quality characteristics of meat and its products (Bojorges et al., 2020;Brito Lopes et al., 2020;Ma & Kim, 2020). Inconsistency and nonuniformly texturized meat products are the major problems encountered by the meat industry that affecting tenderness and also customer satisfaction (Stadnik & Dolatowski, 2011;Uyarcan & Kayaardi, 2019;Zhou et al., 2020). Hence, over the past few decades, the industrial sections concentrated on discovering safe and innovative ingredients and methods to solve this issue. In aged animals, firmness is accompanied by the development of perimysium, endomysium thickness, and the generation of cross-links between collagen molecules.

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“…Similar observations have been documented in previous studies (Kim et al, 2013;Mazaheri Kalahrodi et al, 2020;Naveena et al, 2011).…”

Section: Effect Of Marinating Time On Ultrastructural Attributes Of Beef Meat Exposed To the Marinade Mixturesupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Rostamani

Baghaei

Bolandi

2021

Food Science & Nutrition

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Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Unal

Babaoğlu

Karakaya

2023

Food Science & Nutrition

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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.

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Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization

et al. 2022

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The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak

Cited by 15 publications

References 37 publications

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization

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