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The effects of satay marination on three beef muscle types

Choon, Y. Cheok and Chin , Nyuk Ling and Yusof, Yus Aniza and Mustapa Kamal, Siti Mazlina and Sazili, Awis Qurni (2010) The effects of satay marination on three beef muscle types. International Journal of Food Engineering, 6 (4). ISSN 1556-3758

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The effects of marination on the weight gain, cooking loss and Warner-Bratzler shear force of three beef muscle types, i.e. blade roast (BR), biceps femoris (BF) and semitendinosus (ST) were investigated by treating them in distilled water (as control), brine solution, tamarind juice, tamarind juice plus salt and satay marinade for 180 minutes. The weight gain of ST muscles were significantly higher (P < 0.01) than the BR muscles in brine solution, tamarind juice plus salt and satay marinade, while ST and BF muscles did not differ significantly (P > 0.01) in all the five treatments. For cooking loss, muscle types did not show a significant difference (P > 0.01) in all marinating treatments except for BR and ST muscles in tamarind juice (P = 0.00023). The presence of salt in tamarind juice gave better results in tenderising ST muscles than using tamarind juice alone.

Item Type:Article
Keyword:Satay marinade; Blade roast; Biceps femoris ; Semitendinosus ; Muscle types; Weight gain; Cooking loss; WBSF value; Connective tissue
Subject:Beef - Quality
Subject:Beef - Sensory evaluation
Faculty or Institute:Faculty of Agriculture
ID Code:17143
Deposited By: Norhazura Hamzah
Deposited On:22 May 2012 13:04
Last Modified:03 Nov 2015 15:35

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