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Effect of Marination upon Mineral Content and Tenderness of Beef
Author(s) -
HOWAT PAULA M.,
SIEVERT LUCILLE M.,
MYERS PAMELA J.,
KOONCE KENNETH L.,
BIDNER THOMAS D.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10819.x
Subject(s) - marination , tenderness , chemistry , food science , zinc , sodium , magnesium , meat tenderness , zoology , biology , organic chemistry
This study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered.