The Tenderization of Buffalo Meat Using Ginger Extract

Abstract

The effectiveness of ginger extract (GE) as a tenderizing agent in buffalo meat was investigated. Three cm3 uniform sized buffalo meat chunks (round) were marinated with different concentrations (0, 3, 5 and 7% v/w) of GE for 48 h at 4 ± 1C. Treatment with GE improved the cooking yield and significantly (P < 0.01) reduced the shear force values. Sensory evaluation scores revealed a significant (P < 0.01) improvement in flavor, tenderness and overall palatability of GE treated samples compared to control. Scanning electron microscope (SEM) pictures also clearly depict extensive degradation of muscle fibers and connective tissue layers surrounding muscle fibers in GE treated samples. Based on shear force values and sensory evaluation scores, 5% v/w GE treatment was found to be the optimum for tenderization of buffalo meat.

Effect of Marinating Temperatures on Physical Changes of Traditionally Marinated Beef Satay

“…The tenderloin results are the averages from two samples for each marinating interval. Both the experiments using chuck and tenderloin samples included counts for the control where 200 mL of distilled water was used as the marinating medium (Naveena and Mendirata 2004). Beef chuck and tenderloin samples were used in different experiments due to the amount available in a single piece, and also, it was the authors' intention to demonstrate the effect of marination temperature using the tougher muscles and, later, to use a more tender muscle for meat tenderness evaluation (Cheok 2009).…”

Enzymes in Meat Processing

“…Quaglia et al 82 and Naveena and Mendiratta 83 ). The problem with that method is the poor penetration of the enzyme into the meat pieces and the resulting possible over-tenderized surface and mushy texture whereas the interior remains unaffected.…”

The Effects of Satay Marination on Three Beef Muscle Types

“…200 ml of distilled water was used as control (Naveena and Mendirata, 2004), while for the preparation of brine solution of 10 % concentration, 20 g of salt was dissolved in 200 ml of distilled water (Graiver et al, 2006). The brine solution was adjusted to this concentration based on the study done by Graiver et al (2006) where they found that the maximum water uptake was in the NaCl concentration range of 70 to 100 g/l.…”