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http://dx.doi.org/10.5851/kosfa.2013.33.2.244

Effects of Injection and Tumbling Methods on the Meat Properties of Marinated Beef  

Ku, Su Kyung (Korea Food Research Institute)
Kim, Hee Ju (Meat bank)
Yu, Seung Chul (Meat bank)
Jeon, Ki Hong (Korea Food Research Institute)
Kim, Young Boong (Korea Food Research Institute)
Publication Information
Food Science of Animal Resources / v.33, no.2, 2013 , pp. 244-250 More about this Journal
Abstract
The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.
Keywords
marinade; cured method; injection; tumbling; quality;
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