Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness
Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rusticana). Control samples were prepared without marinating treatment but packed and stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at 4°C for 12 days. The combined effects of spices and marination on beef tenderness were evaluated by monitoring pH evolution, the protein and collagen degree of hydrolysis and tenderness. Experimental data indicated that marination weaken beef meat structure, producing improvement of functional properties of adult beef. Marinades use lead for an increase in the protein nitrogen fraction, free amino acids and hydroxyproline contents in boiled beef cuts. A significant increase in tenderness by hardness measurement was observed in the samples marinated and boiled, as compared with the control.
Key words: Acidic marination, beef meat, marinating time, meat hardness, pH.