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The effect of marinading on beef
Author(s) -
Wenham Lynette M.,
Locker Ronald H.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740271202
Subject(s) - tenderness , food science , longissimus dorsi , sucrose , chemistry , acetic acid , connective tissue , biology , biochemistry , genetics
Beef sternomandibularis muscle was tenderised by marinading in 1.5% acetic acid. The effect was marked whatever the cooking temperature, but greatest with mild or severe cooking (60 or 100°C). Addition of 12% sucrose further increased tenderness. Juiciness was not improved, with or without sucrose. Longissimus dorsi steaks when marinaded and grilled showed only a small increase in tenderness. Lengthy soaking of a thick steak is necessary to achieve full penetration of the marinade. Marinading appears to be particularly effective in tenderising muscles containing a large amount of connective tissue, but the benefit is marginal in top quality cuts.