The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCl) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCl2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat of melting (DHm) and bound water were found to be a function of moisture content.

The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef

Longissimus dorsi muscle obtained from beef carcasses was used in this study. Meat cores 2.54 cm in diameter were marinated in 0.34, 0.68 and 1.02 M sodium chloride (NaCl) and 0.05, 0.1 and 0.15 M calcium chloride (CaCl2) solutions at 5 °C for 72 h. Warner Bratzler Shear (WBS) values were significantly different between samples. The samples marinated with CaCl2 held less water than those marinated in NaCl. Cooking losses were lower in the control samples than in the marinated samples. Differential scanning calorimetry was employed to determine the amount of bound water in the meat samples. The latent heat of melting (DHm) and bound water were found to be a function of moisture content.

Kaynak Göster

Bibtex @ { tbtkveterinary151653, journal = {Turkish Journal of Veterinary and Animal Sciences}, issn = {1300-0128}, eissn = {1303-6181}, address = {}, publisher = {TÜBİTAK}, year = {2003}, volume = {27}, pages = {1207 - 1211}, doi = {}, title = {The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef}, key = {cite}, author = {Aktaş, Nesimi and Aksu, Muhammet İrfan and Kaya, Mükerrem} }
APA Aktaş, N , Aksu, M , Kaya, M . (2003). The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef . Turkish Journal of Veterinary and Animal Sciences , 27 (5) , 1207-1211 . Retrieved from https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12554/151653
MLA Aktaş, N , Aksu, M , Kaya, M . "The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef" . Turkish Journal of Veterinary and Animal Sciences 27 (2003 ): 1207-1211 <https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12554/151653>
Chicago Aktaş, N , Aksu, M , Kaya, M . "The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef". Turkish Journal of Veterinary and Animal Sciences 27 (2003 ): 1207-1211
RIS TY - JOUR T1 - The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef AU - Nesimi Aktaş , Muhammet İrfan Aksu , Mükerrem Kaya Y1 - 2003 PY - 2003 N1 - DO - T2 - Turkish Journal of Veterinary and Animal Sciences JF - Journal JO - JOR SP - 1207 EP - 1211 VL - 27 IS - 5 SN - 1300-0128-1303-6181 M3 - UR - Y2 - 2021 ER -
EndNote %0 Turkish Journal of Veterinary and Animal Sciences The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef %A Nesimi Aktaş , Muhammet İrfan Aksu , Mükerrem Kaya %T The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef %D 2003 %J Turkish Journal of Veterinary and Animal Sciences %P 1300-0128-1303-6181 %V 27 %N 5 %R %U
ISNAD Aktaş, Nesimi , Aksu, Muhammet İrfan , Kaya, Mükerrem . "The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef". Turkish Journal of Veterinary and Animal Sciences 27 / 5 (Mayıs 2003): 1207-1211 .
AMA Aktaş N , Aksu M , Kaya M . The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef. Turkish Journal of Veterinary and Animal Sciences. 2003; 27(5): 1207-1211.
Vancouver Aktaş N , Aksu M , Kaya M . The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef. Turkish Journal of Veterinary and Animal Sciences. 2003; 27(5): 1207-1211.
IEEE N. Aktaş , M. Aksu ve M. Kaya , "The Influence of Marination with Different Salt Concentrations on the Tenderness, Water Holding Capacity and Bound Water Content of Beef", Turkish Journal of Veterinary and Animal Sciences, c. 27, sayı. 5, ss. 1207-1211, May. 2003