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首页> 外文期刊>African Journal of Biotechnology >Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness
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Influence of spice and wine based marinades on bovine Biceps femoris muscle tenderness

机译：调味料和葡萄酒腌料对牛股二头肌肌肉压痛的影响

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Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris),marjoram?(Majorana hortensis),?garlic (Allium sativum) and horseradish (Armoracia rusticana).?Control samples were prepared without marinating treatment but packed and stored in the same conditions as marinated samples. After marination, meat pieces were packed under vacuum and stored at 4°C for 12 days. The combined effects of spices and marination on beef tenderness were evaluated by monitoring pH evolution, the protein and collagen degree of hydrolysis and tenderness. Experimental data indicated that marination weaken beef meat structure, producing improvement of functional properties of adult beef. Marinades use lead for an increase in the protein nitrogen fraction, free amino acids and hydroxyproline contents in boiled beef cuts. A significant increase in tenderness by hardness measurement was observed in the samples marinated and boiled, as compared with the control.
机译：将新鲜的牛肉片浸入腌泡汁中腌制，腌泡汁以干红葡萄酒，honey树蜂蜜，盐，香料和调味植物为原料，例如百里香（百里香），马郁兰（马郁兰），大蒜（大蒜）和辣根（Armoracia）质控样品未经腌制而制备，但包装和贮存条件与腌制样品相同。腌制后，将肉块真空包装并在4°C下存储12天。通过监测pH值的变化，蛋白质和胶原蛋白的水解度和嫩度来评估香料和腌制对牛肉嫩度的综合影响。实验数据表明，腌制会削弱牛肉的肉结构，从而改善成年牛肉的功能特性。腌料使用铅增加煮熟的牛肉块中的蛋白质氮含量，游离氨基酸和羟脯氨酸含量。与对照相比，通过腌制和煮沸的样品，通过硬度测量观察到的嫩度显着增加。

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