Abstract

This study evaluated the efficacy of marination for increasing consumer acceptability of beef. Top-sirloin steaks from 28 USDA select steers were randomly assigned to one of six marination treatments: control (CT), 150 mM calcium chloride (CA), 10% solution of beef-flavoring/seasoning mixture (FL), CA and FL (CF), 2.5% sodium phosphate and FL (PF), and tap water (TW). Steaks were marinated in vacuum pouches, aged for 7 days, cooked to 70°C and evaluated by a trained sensory panel. Marination with CA did not affect tenderness ratings, but increased (P<0.05) bitter and metallic flavors compared to CT or TW treatments. Use of FL, alone or in conjunction with CA or sodium phosphate, increased (P<0.05) tenderness and juiciness ratings and reduced (P<0.05) bitterness and metallic flavors compared to CT, CA and TW marinades. Marination of beef, in vacuum pouches, is an effective method for increasing consumer acceptability and value beef.

Disciplines

Animal Sciences

 

URL: http://digitalcommons.calpoly.edu/asci_fac/6