EFFECTS OF HIGH PRESSURE AND MARINATION TREATMENT ON TEXTURE, MYOFIBRILLAR PROTEIN STRUCTURE, COLOR AND SENSORY PROPERTIES OF BEEF LOIN STEAKS

Main Article Content

M. UYARCAN http://orcid.org/0000-0003-1474-672X
S. KAYAARDI http://orcid.org/0000-0003-1747-0976

Keywords

beef, high pressure, marination, protein degradation, texture

Abstract

The influence of high pressure/marination treatment 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 the color of the samples (P<0.05). High-pressure processing caused protein degradation, leading to texture development. Furthermore, the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined high pressure and marination treatment at 550 MPa can potentially improve the textural properties of beef loin steaks,  although it is less favored than pressurization treatment.

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