EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS
AbstractThe influence of single or combined high pressure (150, 350 and 550 MPa at 20°C for 5 min) and marination treatment (5% oleoresin rosemary extract) on the texture, myofibrillar protein structure, color and sensory properties of beef loin steaks was studied. Combined high pressure and marination treatment at 550 MPa significantly increased beef tenderness but had a “whitening/brightening” effect on color of samples. Pressurization at 150 MPa had a lower impact on beef color compared to the higher pressure levels. High pressure processing caused protein degradation, leading to the development of meat texture. However, combined high pressure and marination treatment was more effective than high pressure treatment on beef tenderization. In addition, pressurized samples at 350 MPa outscored other samples for flavor in sensory panel, but the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined marination and high pressure treatment can potentially improve the textural properties of beef loin steaks, although it is less favored than pressurization treatment.
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