Effect of bittern immersion on textural properties and water-holding capacity in beef.
Anim Sci J
; 95(1): e13977, 2024.
Article
in En
| MEDLINE
| ID: mdl-38982658
ABSTRACT
Hard meat has low market value; hence, we used bittern as a novel meat tenderizer for bovine M. semitendinosus, one of a hard muscle. We investigated the effects of beef immersion in bittern, a basic solution primarily comprising MgCl2, on textural properties and water-holding capacity. Muscle samples from M. semitendinosus of Holstein steers were immersed in seven different solutions (RO, NaCl, MgCl2, red wine, pH 3, bittern, and pH 8) and heated at 80°C for 5min. The pH of the beef and immersion solutions, water-holding capacity, and maximum load of the meat were measured. Although beef immersed in red wine (pH 3) had a lower pH and water-holding capacity, that immersed in bittern (pH 8.4) had a higher pH and higher water holding capacity. These results indicate that immersion in acidic red wine may harden beef and that immersion in basic bittern may be more effective in maintaining water-holding capacity and softening beef.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Wine
/
Water
/
Red Meat
/
Food Handling
Limits:
Animals
Language:
En
Journal:
Anim Sci J
Journal subject:
MEDICINA VETERINARIA
Year:
2024
Document type:
Article
Affiliation country: