Ardicli Sena, Ardicli Ozge, Ustuner Hakan
Department of Genetics, Faculty of Veterinary Medicine, Bursa Uludag University, Gorukle District, Bursa 16059, Türkiye.
Milk and Dairy Products Technology Program, Division of Food Processing, Karacabey Vocational School, Bursa Uludag University, Bursa 16700, Türkiye.
Foods. 2024 Sep 20;13(18):2979. doi: 10.3390/foods13182979.
The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, and samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat quality. Beef samples on day 0 and non-marinated samples were used as control groups. Beef color, water holding capacity, pH, cooking loss, and Warner-Bratzler shear force were measured three times for each sample. A taste panel assessment was performed to determine the sensory characteristics. Statistical analysis was performed using general linear model (GLM) procedures followed by Tukey's post-hoc comparison. Results revealed that marination time, as well as its two- and three-way interactions, significantly influenced beef quality parameters. These results indicate that the cattle breed is an important factor in evaluating the effectiveness of beef marination applications. The olive oil-garlic marinade was the most preferred by the panel across both types of muscle, as indicated by sensory evaluation results. The findings will not only enrich the scientific literature but also have practical implications for the beef industry.
本研究着重评估牛肉腌制对品质特性和消费者可接受性的影响。在此背景下，从阿伯丁安格斯牛、赫里福德牛、夏洛莱牛和利木赞牛公牛身上获取了192个样本，并分别用牛奶（巴氏杀菌，100%）、大蒜和橄榄油（2.35克/500毫升）以及柠檬汁（31%橙汁、31%柠檬汁、38%蒸馏水）腌制12小时、24小时和72小时。腌制成分是根据传统烹饪方法及其对肉质的科学验证效果来选择的。第0天的牛肉样本和未腌制的样本用作对照组。对每个样本的牛肉颜色、持水力、pH值、烹饪损失和沃纳-布拉茨勒剪切力进行了三次测量。进行了味觉小组评估以确定感官特性。使用一般线性模型（GLM）程序进行统计分析，随后进行Tukey事后比较。结果显示，腌制时间及其双向和三向交互作用对牛肉品质参数有显著影响。这些结果表明，牛的品种是评估牛肉腌制应用效果的一个重要因素。感官评估结果表明，橄榄油-大蒜腌制液在两种类型的肌肉中都是小组最青睐的。这些发现不仅将丰富科学文献，而且对牛肉行业具有实际意义。
