Title

Effect of Marination upon Mineral Content and Tenderness of Beef

Document Type

Article

Publication Date

1-1-1983

Abstract

This study compared marinated and nonmarinated beef to determine differences in semimembranosus muscle tenderness and selected mineral content. The minerals analyzed were iron, zinc, magnesium and sodium. Marination resulted in a significantly more tender muscle, as determined by shear values and trained panel evaluations. Mineral content was significantly affected by marination with substantial losses of iron, zinc, and magnesium and increased sodium. Marination would be a feasible method of enhancing tenderness of more economical cuts of beef; however, the subsequent loss and/or gain of minerals should be considered. Copyright © 1983, Wiley Blackwell. All rights reserved

Publication Source (Journal or Book title)

Journal of Food Science

First Page

662

Last Page

663

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