| Popis: |
The study was carried out to investigate the effect of marination, performed by soaking of beef in garlic juice, on microbiological and physical properties. The study was committed to a completely randomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 that beef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature (25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters was conducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria, total coliform and water holding capacity of beef were significantly (P0.05) by the treatments. As a conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and water holding capacity, but could not reduce cooking loss. |
