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Marination of sheep muscles under pressure and its effect on meat texture quality.

Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. and Narasimha Rao, D. (2005) Marination of sheep muscles under pressure and its effect on meat texture quality. Journal of Muscle Foods, 16. pp. 184-191.

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Abstract

Marinated products are gaining importance in the market. Better penetration of salt(s) and/or acid(s) is desirable in marinated products. In order to improve ingredient penetration, experiments were carried out to marinate sheep thigh muscles under pressure. Semimembranosus and semitendinosus muscles from sheep, 4–5 years of age, were immersed (1 : 1) in a marinating solution consisting of 25 g citric acid and 200 g NaCl dissolved in 1 L of water (pH adjusted to 1.5). Right thigh muscles immersed in marinating solution were subjected to a pressure of 0.25, 0.50 or 0.75 kg/cm2 (gauge) for 2 h at 27 ± 2 C, while muscles from the left thigh were held at atmospheric pressure for 2 h (control). Marination under pressure reduced muscle pH 2–5%, increased titrable acidity 4–19%, increased salt content 15–45%, improved water-holding capacity 10–21% and reduced shear values 24–48% depending on muscle and pressure applied. Thus, marination of muscles under pressure in the range of 0.25–0.75 kg/cm2 enhances the penetration of salt and acid and improves texture quality of muscles.

Item Type: Article
Uncontrolled Keywords: LAMB; PHYSICAL PROPERTIES; PRESSURE; SOAKING; TEXTURE; MARINATION; PHYSICOCHEMICAL PROPERTIES; QUALITY
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Users 197 not found.
Date Deposited: 01 Jun 2011 06:06
Last Modified: 01 Jun 2011 06:06
URI: http://ir.cftri.com/id/eprint/6336

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