Effect of Marination upon Mineral Content and Tenderness of Beef

Autor:	Lucille M. Sievert, Pamela J. Myers, Thomas D. Bidner, Paula M. Howat, Kenneth L. Koonce
Rok vydání:	1983
Předmět:	musculoskeletal diseases Chemistry Magnesium Sodium Metallurgy Marination chemistry.chemical_element Zinc Increased sodium Tenderness Semimembranosus muscle medicine Food science medicine.symptom Food Science
Zdroj:	Journal of Food Science. 48:662-663
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1983.tb10819.x
Popis:	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.
Databáze:	OpenAIRE
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