Search Results (51)

The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method. In the experimental part, instrumental determinations of color and texture, analysis of the chemical composition and sensory assessment of the meat were carried out. Marinating for 12 h in red wine and dry marinating causes darkening of the meat. The hardness of meat marinated after 2 h increased compared to the control group; similar relationships were observed for gumminess and chewiness. However, after 12 h of marinating, the hardness of cycle 1 and hardness of cycle 2, as well as chewiness and gumminess, were significantly reduced below the level of the characteristics for the control group, except for the meat marinated in wine. Meat marinated in red wine and using the dry method received higher scores, while longer marinating resulted in more favorable scores. Full article

Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated, including universal, pork, and honey mustard, as well as the most popular grilling tools. It is important to note that no such data have been published so far. Our previous study focused on poultry meat, another commonly grilled meat. PAH analysis was conducted using the QuEChERS–HPLC–FLD/DAD method and confirmed by the GC/MS method. Weight loss and changes in individual color parameters after grilling were also analyzed. Grilling on a charcoal grill without an aluminum tray caused statistically the greatest PAH contents. Some of these samples, according to Commission Regulation (EU) No. 915/2023 restrictions, should not be consumed by humans due to the high content of B[a]P (5.26–6.51 µg/kg). The lowest contamination levels overall were determined for the ceramic contact grill. Studies have also shown that the universal and pork marinades can reduce PAH contamination by about 24–29% for 4 heavy PAHs and by 31–32% for 15 PAHs, whereas the honey mustard marinade increases their accumulation in grilled products by 13% for 4 PAHs and 12% for 15 PAHs. Carefully choosing the grilling equipment, such as using electric grills instead of charcoal or using aluminum trays when grilling with charcoal and marinating the meat before grilling, is essential for food producers and consumers. These practices can significantly reduce the harmful health effects of PAHs, making them vital steps toward safer food preparation. Full article

The aim of the study undertaken was to determine the effect of a marinade using unpasteurised fruit vinegars and spirit vinegar, on the quality of raw poultry meat fresh (F) and after thawing (S). The raw material for the study was chicken breast muscle fillets. The meat was divided into two batches (F and S). This study evaluated the potency of unpasteurized quince, apple, grape and cherry fruit vinegars. The effect of the type of fruit vinegar used in the marinating process on the pH value of the meat was shown. Meat (F) marinated in fruit vinegars had a lower pH (4.55–5.04 pH) compared to the control group (5.65 pH). When poultry meat (F, S) was marinated in fruit vinegars, there was a brightening of colour, as evidenced by the higher values of the (L*) component. The use of vinegar in marinating poultry affected the rheological characteristics: hardness, elasticity, chewiness, gumminess, adhesiveness, cohesiveness, stringiness and bumpiness (p < 0.05) depending on the type of fruit vinegar used. The type of poultry meat used (F) and (S) in the marinating process had an effect (p < 0.05) on hardness, springiness, chewiness adhesiveness, and bumpiness, but not on their (p > 0.05) gumminess, cohesiveness, stringiness. Using unpasteurized fruit vinegars to marinate poultry meat can be an attractive alternative to commonly used marinades. Full article

Bioactive compounds and organic acids are applied to a wide range of foods against different types of foodborne pathogens. In the present study, carvacrol and thymol (1000 mg/L) were applied in wine-based marinades, alone or in combination with them and in combination with tartaric acid, malic acid, ascorbic acid, citric acid, and acetic acid (in concentration 0.1% w/v), in chicken and beef fillets and their antimicrobial activity, antioxidant capacity, and pH were estimated during refrigerated storage. Likewise, their antimicrobial activity was recorded against Enterobacteriaceae, total mesophilic bacteria, yeasts/molds, and lactic acid bacteria. The outcome demonstrated that both meats kept under similar storage conditions (4 °C/9 days) exhibited lower microbial growth, particularly with Enterobacteriaceae, when treated with wine-based carvacrol—thymol marinades and may extend their shelf-life. This antimicrobial action was more pronounced in the beef samples. The total phenolic content (TPC) and the antioxidant activity of the applied marinades were determined using the Folin−Ciocalteau method and ABTS and DPPH radical scavenging activity methods, respectively. The results revealed that marinades with thymol and/or carvacrol in combination with acetic or ascorbic acid had greater TPC and antioxidant activity. The pH values of the respective marinades applied to both chicken and beef fillets exhibited an upturn during storage. Consequently, these marinades, even at low concentrations, could be used as natural preservatives in meat products. Full article

Phosphate has been widely used in beef to improve processing characteristics such as tenderness and water-holding capacity. However, the effects of phosphates on the quality and especially the flavor of beef are not well understood. This study investigated the influence of eight different phosphate marinade solutions on the quality and flavor of prepared beef. The results revealed that the thawing loss in the control group was 11.47%, and NaCl with sodium hexametaphosphate (SYCP) had the lowest thawing loss, with a value of 2.13%, which was reduced by 81.43% as compared to the control group. The shear force of the control group was 3.85 kg, and the shear work was 10.03 kg. The best tenderness was recorded in the NaCl with sodium hexametaphosphate (SYST) group, which had a shear force of 1.14 kg and shear work of 3.34 kg. The incorporation of phosphates suppressed fat oxidation and increased the total free amino acid content. Additionally, the levels of certain key volatile flavor compounds, particularly those associated with fat oxidation, such as hexanal, heptanal, octanal, and nonanal, were reduced. In terms of sensory evaluation, juiciness, flavor, tenderness, and overall acceptability in the treatment group were significantly increased (p < 0.05). Overall, the results indicate that adding phosphates can enhance the quality of processed beef, inhibit lipid oxidation, and improve sensory evaluation. Full article

Grilling has become a widespread method of thermal food processing. However, food prepared in this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact of different marinades and grilling tools on PAH contamination of chicken breast tenderloins. Together with the determination of PAHs carried out using the QuEChERS–HPLC–FLD/DAD method, the meat’s weight loss after the thermal process and the color of raw and grilled samples were analyzed. Statistically, the highest levels of PAH contamination were found in samples prepared on a charcoal grill without a tray, whereas the lowest were seen using the ceramic contact grill. Meat marination showed that universal and chicken marinades can be barriers against PAHs. Following requirements set in Commission Regulation (EU) No. 915/2023, none of the analyzed samples exceeded the maximum allowable level for B[a]P (5.0 µg/kg) and the sum of four marker-heavy PAHs (30.0 µg/kg). Thus, preparing meat before the thermal process, including marinades rich in phenolic compounds, and selecting a grilling method with appropriate grilling tools can ensure food safety and effectively reduce PAH contamination in grilled poultry meat. Full article

The present study focused on evaluating the effects of beef marination on quality traits and consumer acceptability. In this context, m. longissimus thoracis et lumborum and m. semimembranosus samples (n = 192) were obtained from Aberdeen Angus, Hereford, Charolais, and Limousine bulls and were marinated with milk (pasteurized, 100%), garlic and olive oil (2.35 g/500 mL), and lemon (citrus) juice (31% orange juice, 31% lemon juice, 38% distilled water) for 12, 24, and 72 h. Marinade components were selected based on traditional culinary practices and their scientifically proven effects on meat quality. Beef samples on day 0 and non-marinated samples were used as control groups. Beef color, water holding capacity, pH, cooking loss, and Warner–Bratzler shear force were measured three times for each sample. A taste panel assessment was performed to determine the sensory characteristics. Statistical analysis was performed using general linear model (GLM) procedures followed by Tukey’s post-hoc comparison. Results revealed that marination time, as well as its two- and three-way interactions, significantly influenced beef quality parameters. These results indicate that the cattle breed is an important factor in evaluating the effectiveness of beef marination applications. The olive oil−garlic marinade was the most preferred by the panel across both types of muscle, as indicated by sensory evaluation results. The findings will not only enrich the scientific literature but also have practical implications for the beef industry. Full article

Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products is often so short that a relatively high percentage of these products cannot be sold and end up as food waste. In this study, pork loin with different marinades (paprika and herbs) was treated with different high hydrostatic pressures (0 MPa, 300 MPa, 450 MPa and 600 MPa) and a bioactive component (piperine) and then the quality of the meat was examined after 0, 4, 8, 12 and 14 days of cold storage. Changes were monitored using color, pH, texture and microbiological analyses. Both pressure, piperine enrichment, storage time and the interactions of different factors had a significant effect on the quality of the loin samples with different marinades. Due to the denaturation of myoglobin, meat slices were less red and lighter after HHP treatment. The addition of piperine reduced this lightness. The pH increased with increasing pressure and decreased with storage time. HHP treatment significantly increased meat hardness, with samples treated at 600 MPa being 19% harder than those treated at 450 MPa. Microbiological results indicated that HHP at 450 MPa and 600 MPa effectively reduced anaerobic total live plate counts, ensuring satisfactory sensory and microbiological quality throughout storage. Piperine fortification also resulted in a more favorable microbiological status during storage without any perceptible change in quality properties during storage. These findings underscore the effectiveness of HHP and piperine enrichment in enhancing the safety and quality of marinated meats. Full article

Mayonnaise has a long history as a representative of emulsified sauces. As people become more health-conscious, salad dressings (emulsified and non-emulsified) with lower fat content gradually appear in people’s lives. Both sauces are widely used in everyday life for meat marinades because they contain seasonings such as spices, salt, and vinegar. Although there are many studies on how condiments such as spices, salt, and vinegar affect meat, the effects of semi-solid/liquid emulsions and non-emulsified marinades on meat have yet to be further discussed and analyzed. Therefore, studying the physical and chemical effects of mayonnaise (semi-solid emulsified emulsion) and salad dressing (liquid emulsion and non-emulsified sauce) on meat is essential for improving food quality and safety. Thus, this paper examines the impacts of mayonnaise, emulsified salad dressing, and non-emulsified salad dressing on the physicochemical properties and sensory evaluations of meat. The results showed that the three sauces effectively reduced cooking losses when used as marinades for chicken breasts. In the juiciness and firmness tests, both mayonnaise and non-emulsified salad dressings positively affected the meat. This study also found that lower pH values were not always effective at reducing meat hardness and that emulsification may play a key role in reducing meat hardness. Full article

The objective of this study was to prepare zein–gum Arabic nanocapsules with rosehip oil (NC-RH), apply them to pork tenderloin, and analyze the changes in collagen structure under different conditions (pH 6.5 and 4.0) and temperatures (25 °C and 4 °C). NC-RHs were prepared using the nanoprecipitation method. Nanocapsules had a particle size of 423 ± 4.1 nm, a polydispersity index of 0.125 ± 3.1, a zeta potential value of −20.1 ± 0.41 mV, an encapsulation efficiency of 75.84 ± 3.1%, and backscattering (ΔBS = 10%); the antioxidant capacity of DPPH was 1052 ± 4.2 µM Eq Trolox and the radical scavenging capacity was 84 ± 0.4%. The dispersions exhibited Newtonian behavior at 25 °C and 4 °C. Incorporating NC-RH into acid marination benefited the tenderness, water-holding capacity, and collagen swelling, and favored changes in myofibrillar proteins corroborated with histological tests. The conditions with the best changes in pork tenderloin were a pH of 4.0 at 4 °C with an NC-RH-administered 11.47 ± 2.2% collagen area. Incorporating rosehip nanocapsules modifies collagen fibers and can be applied in pork marinades to increase the shelf life of a functional product. Full article

The study aims to improve the quality of wooden breast meat (WBM) via the use of newly developed marinades based on selected strains of lactic acid bacteria (LAB) in combination with the by-products of the dairy and fruit/berry industries. Six distinct marinades were produced based on milk permeate (MP) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu) with the addition of apple (ApBp) and blackcurrant (BcBp) processing by-products. The microbiological and acidity parameters of the fermented marinades were evaluated. The effects of marinades on the microbiological, technical, and physicochemical properties of meat were assessed following 24 and 48 h of WBM treatment. It was established that LAB viable counts in marinades were higher than 7.00 log₁₀ colony-forming units (CFU)/mL and, after 48 h of marination, enterobacteria and molds/yeasts in WBM were absent. Marinated (24 and 48 h) WBM showed lower dry-matter and protein content, as well as water holding capacity, and exhibited higher drip loss (by 8.76%) and cooking loss (by 12.3%) in comparison with controls. After WBM treatment, biogenic amines decreased; besides, the absence of spermidine and phenylethylamine was observed in meat marinated for 48 h with a marinade prepared with Lu. Overall, this study highlights the potential advantages of the developed sustainable marinades in enhancing the safety and quality attributes of WBM. Full article

As a traditional Chinese dish cutting technology process, Gaidao artificially create cuts embedded in the food surface by cutting through it with knife, a process that currently plays an important role in the beef marinating process. And different Gaidao processes directly affect the beef marination flavour and marination efficiency. This study is the first to propose the use of Hyperspectral imaging technology (HSI) combined with finite element analysis to investigate the effect of Gaidao process on the quality of marinated beef. The study was carried out by collecting spectral information of beef marinated with different sucrose concentrations and combining various pre-processing methods and algorithms such as PLS, BiPLS, iPLS, and SiPLS to establish a quantitative model of sucrose concentration in beef, and finally optimizing parameters such as the length, position and number of Gaidao by Finite Element Analysis (FEA), which showed that when marinated with 1.0 mol/m³ sucrose solution, the concentration of sucrose in all tissues in the Gaidao steak reached 0.8 mol/m³ and above, which greatly improved the diffusion effect of the marinade. This work provides new ideas and methods to optimize the beef marinade Gaidao process, which has important practical value and research significance. Full article

Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log₁₀ cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products. Full article

Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research. Full article

This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O₂ modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O₂ MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O₂ MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O₂ MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses. Full article